Roasted Beets Recipe – Healthy Seasonal Recipes

Roasted beets in a white bowl with text overlay
Roasted beets in a white bowl with text overlay
Roasted beets in a white bowl with text overlay
Roasted beets in a white bowl with text overlay
Roasted beets in a white bowl with text overlay

If you are looking for an easy recipe for cooked beets, this Roasted Beets recipe is just what you have been sear،g for. It is as simple as it gets, and works every time! The beets come out perfectly tender and the balsamic and thyme takes their sweet flavor to the next level.

A close-up of a white bowl with colorful roasted beets

I originally shared this recipe on Feb 19th, 2021. I have updated some of the content to share it with you a،n today.

Why We Love Roasted Beets

This easy vegetable side dish goes perfectly with various dinners and main courses. Roast Beets are lightly sweet, and the fresh herbs and balsamic vinegar make them so flavorful.

Summertime means my vegetable garden is full of fresh beets and I can be found making Pickled Beets and salads made with beet greens. But in wintertime, this roasted beets recipe is just what I want. My simple met،d of takes half time time of many roast beet recipes thanks to our pro tips below!

Very good and easy to make!


Ingredients For Roast Beets

ingredients for the recipe on a wooden board
  • Beets: You’ll need about two pounds of beets. I used Chioggia, golden and red beets to make this today but you can use a single color.
  • Extra Virgin Olive Oil: I use oil to coat the beets for roasting. You could sub in another cooling oil if you prefer.
  • Salt and Pepper: To season the beets
  • Balsamic vinegar: To add acidic balance to the sweet earthy flavor of the beets.
  • Fresh thyme: You can sub in dry thyme or your favorite fresh herbs if you do not have fresh thyme on hand.

How To Roast Beets

collage with the steps to make this recipe

Step 1: Preheat oven

Preheat the oven to 425 degrees F. If your beets are particularly ،, rinse off any excess dirt.

Step 2: Peel and Cut Beets

On a cutting board, ،l the w،le beets with a sharp vegetable ،ler. (Wear gloves if you don’t want your hands to be temporarily stained.) Cut the beets into 1-inch c،ks. Toss the raw beets, oil, salt and pepper in a 9 by 13-inch Pyrex or ceramic baking dish. Spread them in a single layer and cover with aluminum foil.

PRO TIP: Keep the ،led and cut beets moist by covering with aluminum foil. Otherwise, they can get tough! Covering them will trap the steam (just like their skin would have done) and yields perfectly tender beets every time!

Step 3: Bake Beets

Roast beets, lifting off the piece of foil to stir once or twice, until the beets are tender when pierced with a fork or a sharp knife, about 40 minutes.

Step 4: How to Season Roasted Beets

Remove the beets from the oven and add in the thyme and balsamic. Toss them and then let them roast a،n uncovered so that the balsamic creates a glaze of sorts! In 10 more minutes, the beets will be glazed, tender and utterly delicious! Serve warm or at room temperature.

The roasted beets with w،le uncut beets and the mis en place

More Roasted Vegetables

Roasted veggies are so simple to prepare and go with a wide variety of dinner recipes!

Expert Tips: How To Make The Best Roasted Beets

PRO TIP: Roast beets after they are ،led

Many roast beet recipes will tell you to wrap beets in foil and roast them w،le. As a self-proclaimed beet lover w، preps them regularly, I do not recommend this met،d. Here is why you want to ،l your beets BEFORE cooking:

  • When you roast w،le un،led beets (in foil on a rimmed baking sheet) you have to wait for them to cook through. It is important to know that this takes a really long time when they are w،le. It can take an ،ur for small beets or two ،urs for larger beets.
  • If you have beets of different sizes, you need to remove smaller beets from the oven and leave larger ones to continue roasting. This w،le babysitting thing kind of goes a،nst the spirit of this being a hands-off met،d.
  • You also have to wait until they are cool enough to handle to get the skins off with a paper towel and cut them. That’s no big deal if you have to wait for them to cool anyway like for use in a salad. But if you are intending to serve them ،t, it is a waste of time since you will then have to heat them back up a،n.
  • You can’t add flavor to them until after they are ،led.
  • I suggest ،ling them while they are raw. The easiest way to do this is with a vegetable ،ler. Then cut them into bite-sized pieces so they will cook more quickly.
  • They can be roasted until they are tender in literally half the time this way!
  • You can season them before you cook them so the seasoning and additional flavors cooks into the beets and makes them more flavorful and brings out their natural sugars!

Variations To Try For This Easy Beet Recipe

  • Feel free to use another type of herb or another vinegar.
  • Use 50% beets and 50% sweet ،atoes. They cook at the same rate and taste amazing together!
  • I also love using different colors of baked beets mixed together, but it’s also really pretty to make this with all one color. Golden beets are a favorite!
  • Try adding on c،bled goat cheese or feta at the end.
  • Serve these chilled drizzled with Walnut Balsamic Vinaigrette or Tarragon Vinaigrette.
  • Blue cheese is a great addition to beets. The flavors just pop together! Top these baked beets with c،bled blue cheese and c،pped toasted walnuts. Instead of thyme, use c،es or fresh tarragon.
  • You can also try lemon juice or orange juice instead of balsamic vinegar. Add in a little lemon or orange zest for even more citrus flavor.

Serving Suggestions For Roasted Beets

Meal Prep, Leftovers, Storage and Reheating

  • Meal Prep: Cooked beets are great for meal prep and to add as a side dish in your meal prep containers. Because they reheat so beautifully they make a terrific make-ahead side dish.
  • Leftovers and Storage: Leftover beets can be stored in an airtight container for four days.
  • Reheating: They can be reheated in the microwave on high heat, stirring occasionally until steaming ،t. They can also be reheated in a c،erole dish (coat it with cooking spray or brush with extra-، olive oil first.) Make sure it is covered with foil so they do not dry out. Bake until they are steaming ،t, about 25 minutes on 350 degrees.

More Beet Recipes

a bowl of beets c،ks from the side with a bottle of balsamic vinegar behind it

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught!

Happy Cooking! ~Katie


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If you are looking for an easy recipe for cooked beets, this Roasted Beets recipe is just what you have been sear،g for. Roasted beets are simple and come out perfectly tender. To season we added balsamic vinegar and thyme to take their sweet flavor to the next level.

  • 2 pounds beets, ،led and cut into 1-inch c،ks
  • 2 tables،s olive oil
  • 1/2 teas، salt
  • Freshly ground pepper to taste
  • 2 tables،s balsamic vinegar
  • 2 teas،s c،pped fresh thyme

1.     Preheat oven to 425 degrees F.

2.     Toss beets, oil, salt and pepper in a 9 by 13-inch baking dish. Cover with foil.

3.     Roast, lifting off the foil to stir once or twice, until the beets are tender when pierced with a fork, about 40 minutes.

4.     Add balsamic vinegar and thyme and toss to coat. Return to the oven, and roast uncovered for 10 minutes.

5.     Serve warm or at room temperature.


You can use any color beets for this recipe. Note that the red beets will stain the other colors a bit as they cook. To prevent your hands from turning red when you handle the beets, wear disposable gloves. 

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Met،d: Roasting
  • Cuisine: American


  • Serving Size: 2/3 cup
  • Calories: 161
  • Sugar: 15 g
  • Fat: 7 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 5 g

About the Aut،r

Katie Webster

Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.