I stumbled on a tiny trick for Roasted Whole Beets that keeps their color striking and pairs them with an unexpected herb and citrus note.

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I love when simple things turn surprising, and my How To Roast Beets – Belly Full does just that. I keep it honest and weirdly addictive, using extra virgin olive oil and a splash of balsamic vinegar or lemon juice for a bright finish.

You’ve probably seen tons of Oven Roasted Beets Recipes, but this one has a little twist that made me stop and taste twice. Texture changes, sugar wakes up, and you might wonder why you waited so long.

I promise it’s not fussy, just a small payoff that feels a little like a kitchen secret. Try it soon, you’ll see.

Ingredients

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How To Roast Beets

Beets: Earthy, sweet root vegetables loaded with fiber folate, vitamin C and natural sugars.
Olive oil: Adds silkiness, helps roasting and gives heart healthy monounsaturated fats and flavor.
Kosher salt: Enhances beet sweetness, balances taste, aids in caramelization, doesn’t overwhelm.
Black pepper: Gives a peppery warm kick that brightens earthy beets, a little goes far.
Balsamic or lemon: Offers sweet tang or bright acidity, cuts richness and makes flavors pop.
Parsley or thyme: Fresh herbs add color and a mild lift, keeps the dish lively.

Ingredient Quantities

1 1/2 pounds beets (about 4 to 6 medium), tops trimmed and scrubbed

1 to 2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon balsamic vinegar or lemon juice (optional, but i like it)

1 tablespoon chopped fresh parsley or thyme (optional)

How to Make this

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1. Preheat your oven to 400°F (200°C).

2. Trim the beet tops off and scrub the beets well under cold water. Save the greens if you want to sauté them later.

3. Pat the beets dry, then toss them in a bowl with 1 to 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper so they’re evenly coated.

4. For best results wrap each beet in foil, or put them all in a covered baking dish so they roast in their own juices. If you’re short on time, halve or quarter the beets and roast them on a rimmed baking sheet instead.

5. Roast whole beets about 45 to 60 minutes, depending on size. Halved beets will take 30 to 40 minutes. They’re done when a knife slides into the center with little resistance.

6. Let the beets cool until you can handle them without burning yourself. Slip the skins off by rubbing with a paper towel or using a paring knife. Wearing gloves helps avoid stained hands.

7. Slice or quarter the beets and toss gently with 1 teaspoon balsamic vinegar or lemon juice if you like (i like it), and 1 tablespoon chopped fresh parsley or thyme if using. Taste and add a little more salt or pepper if needed.

8. Serve warm or at room temperature. Leftovers keep in the fridge for 4 to 5 days and are great in salads, bowls or reheated.

Equipment Needed

1. Oven set to 400°F (200°C)
2. Rimmed baking sheet (for halved beets) or a covered baking dish
3. Heavy-duty aluminum foil (if you wrap each beet)
4. Mixing bowl
5. Measuring spoons
6. Paring knife and cutting board
7. Tongs or oven mitts
8. Paper towels or disposable gloves to rub skins off and avoid stained hands

FAQ

Q: How long do I roast beets and at what temperature? A: Roast whole medium beets at 400°F (200°C) for about 45 to 70 minutes depending on size, smaller ones finish faster. If you cut them into wedges roast at 25 to 35 minutes, toss once so they brown evenly.

Q: Do I need to peel beets before roasting? A: No, just trim the tops, scrub well and roast with the skins on. The skin slips off easily after roasting when you rub them with a towel, saves time and less mess.

Q: Should I wrap beets in foil or roast them loose on a pan? A: Both work. Wrap in foil to steam them and keep them extra tender, or roast uncovered on a rimmed sheet for caramelized edges. Don’t crowd the pan or they’ll steam instead of getting roasted color.

Q: How do I know when beets are done? A: A fork or skewer should slide into the largest beet easily, no resistance. If it feels firm, give it more time. Taste one, roasted beets should be tender and sweet.

Q: Can I roast different colored beets together without messing up the color? A: You can, but red beets may stain golden or chioggia beets a bit. If you want pure colors, roast them in separate foil packets or on different pans. It usually won’t matter for salads though.

Q: How long will roasted beets keep and how should I store them? A: Cool, then store whole or sliced in an airtight container in the fridge for 4 to 5 days. They also freeze fine after slicing, but texture shifts a bit. Reheat in the oven or eat cold in salads, drizzle with a little balsamic or lemon and chopped herbs before serving.

How To Roast Beets Recipe Substitutions and Variations

How To Roast Beets

1 1/2 pounds beets (about 4 to 6 medium), tops trimmed and scrubbed
1 to 2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar or lemon juice (optional, but i like it)
1 tablespoon chopped fresh parsley or thyme (optional)

Quick directions
1. Preheat oven to 400 degrees F.
2. Trim the beet tops and scrub them clean. Leave a little stem so they dont bleed too much while cooking.
3. Toss the beets with the olive oil, salt and pepper in a bowl. Put them in a baking dish or on a rimmed sheet and cover loosely with foil. (You can wrap each beet in foil if you want less mess.)
4. Roast until a fork slides in easily, about 45 to 60 minutes depending on size. Check smaller beets at 35 to 40 minutes.
5. Let cool a bit, then the skins slip off with a small paring knife or by rubbing with a paper towel. Slice or cube.
6. Drizzle with the balsamic or lemon juice, sprinkle the parsley or thyme, taste and adjust salt. Serve warm or at room temp.

Tips and tricks
– Want faster cleanup use a sheet lined with parchment.
– If you dont want stained hands use gloves or peel with a paper towel.
– Save the greens, they cook like chard and are delicious sauteed with garlic.
– If beets are uneven in size cut big ones in half so everything finishes at the same time.

Substitutions

Beets: Try golden beets for a milder, less earthy flavor or use canned beets when you need a quick shortcut.
Extra virgin olive oil: Use avocado oil or melted butter for a richer taste or higher smoke point.
Kosher salt: Fine sea salt or table salt work, but use about half the amount if you switch to table salt.
Balsamic vinegar or lemon juice: Swap with red wine vinegar or apple cider vinegar for a different bright note.

Enjoy, and dont be afraid to tweak the acid and herbs to match whatever you are serving with the beets.

Pro Tips

1) Roast whole when you can, it keeps the beets way juicier and sweeter. If you cut them to save time try to make the pieces the same size so they cook evenly, otherwise you’ll end up with some mush and some crunchy bits.

2) Save the roasting juices. Mix a little of that beet juice with oil and vinegar to make a quick dressing or add it to soup for color and flavor. Also, slip the skins off after they cool and use gloves or a paper towel so your hands dont look like a crime scene.

3) Brighten the earthy flavor with acid and a tiny bit of sweetness. A squeeze of lemon or splash of balsamic after roasting makes a big difference, and a pinch of sugar or honey will round out any bitter notes. Add fresh herbs at the end so they dont wilt.

4) Store smart: keep leftovers in a sealed container with a spoonful of dressing or a splash of vinegar to stop them from drying out. They keep 4 to 5 days and are great cold in salads or quickly reheated, just warm them gently so they dont get tough.