Roasted Beets

Ingredients

• 4 to 8beetroot, similar in size and assorted colours such as red, golden and Chioggia
• 60 ml (¼ cup)olive oil
• to tastefresh thyme sprigs
• about 1 tbspkosher salt
• to tastecoarsely ground pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C (400°F), with a rack in the middle.

2. 2

   Prepare the beetroot

   Cut off the leaves, leaving about 6 mm (¼ inch) of stem attached. Wash and scrub the beetroot to remove any dirt or sand.

3. 3

   Season the beets

   In a 33 x 23 cm (13 x 9 inch) roasting tin or similar-sized dish, toss the beetroot with the olive oil, thyme, salt and pepper until evenly coated.

4. 4

   Add the water

   Pour about 1.3 cm (½ inch) of water into the tin, taking care not to wash the seasoning off the beetroot.

5. 5

   Roast until tender

   Cover the tin tightly with aluminium foil and roast until the beetroot is slightly soft and tender. This can take 45 minutes to 1½ hours, depending on size; start checking with a fork after 40 minutes.

6. 6

   Cool the beets

   Uncover the tin and transfer the cooked beetroot to a board or plate. Leave it to cool until you can handle it.

7. 7

   Peel the beets

   Trim the tops and bottoms to make peeling easier. Rub off the skins with a paper towel, wearing gloves if you want to avoid staining your hands.

8. 8

   Slice and serve

   Slice or dice the beetroot and serve.

What are roasted beets?

Beetroot is a root vegetable with an earthy flavour and a natural sweetness that becomes more pronounced as it cooks. Roasting is a familiar American way to serve it as a side, either warm or cooled and sliced.

This version cooks the beets covered with a little water, olive oil and thyme. Using similar-sized beets helps them cook at roughly the same pace, while a mix of colours makes a colourful platter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 1g protein, 9g carbs, 7g fat.

Most of the carbohydrates and fibre come from the beetroot, while the olive oil supplies most of the fat; beetroot contributes a modest amount of protein. Serve a portion with a protein-rich main and a green vegetable for a more balanced plate.

Choosing and preparing the beets

Size: Choose beets that are similar in size so they are more likely to become tender together. If you have a range of sizes, check the smaller ones first.

Scrubbing: Clean the skins well before roasting, as dirt can cling around the roots. Leaving a short piece of stem attached helps keep the beets intact while they cook.

Why the covered roasting works

Foil: A tight cover holds moisture in the roasting tin and helps the beets soften. Add the water carefully so it pools in the bottom rather than rinsing the oil and seasoning off the vegetables.

Seasoning: Olive oil coats the beetroot, while thyme and pepper add savoury notes. The salt amount is given as about a tablespoon; adjust it to suit your preference.

Checking for doneness

Fork test: Begin checking after 40 minutes, then continue roasting if a fork meets resistance. The beets are ready when they feel slightly soft and the fork can pierce them easily.

Timing: The recipe allows 45 minutes to 1½ hours because beet size affects cooking time. Check each beet if they are not all the same size, and remove any that become tender sooner.

Peeling without a mess

Cooling: Let the cooked beets cool until they are comfortable to handle. Trimming both ends gives you a neat starting point for removing the skin.

Skin: Rub the skin away with a paper towel. Gloves can help prevent stained fingers, especially when handling red beetroot.

How to serve them

Cutting: Slice the beetroot for a simple side or dice it for salads and grain bowls. If using different colours, keep them separate while cutting to help limit colour transfer.

Pairing: Serve alongside roast chicken, fish or a savoury grain dish. A fresh salad or another green vegetable makes a useful contrast to the beets’ earthy sweetness.

Recipe notes & tips

• Choose beets of similar size for more even cooking.
• Scrub around the roots carefully to remove grit before roasting.
• Keep the foil tightly sealed so the beets soften in the covered tin.
• Start testing with a fork after 40 minutes, then check at intervals.
• Wear gloves when peeling if you want to avoid stained hands.

Variations

• Mixed colours: Roast red, golden and Chioggia beets together for a varied platter.
• Herb change: Use another fresh herb in place of thyme for a different savoury note.
• Peppery finish: Add extra coarsely ground pepper after slicing.
• Salad topping: Dice the cooked beets and add them to a green salad.
• Rustic serving: Cut the tender beets into wedges rather than dicing them.

Common mistakes to avoid

• Uneven sizes: The beets may finish at different times; check smaller ones first and remove them when tender.
• Loose foil: Steam escapes and the beets may take longer to soften; seal the tin tightly.
• Water over the seasoning: Pour the water into the bottom of the tin carefully so the coating stays on the beets.
• Skipping the fork test: Cooking time varies with size; pierce a beet to check that it is tender.
• Peeling while too hot: Let the beets cool until safe to handle before rubbing off their skins.

How to store

Keep cooked, peeled beetroot in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through.

Frequently asked questions