How to Make Beets

Once you learn how to roast beets, you'll never eat the canned version again. Jewel-toned, earthy and sugary sweet, beets offer a wealth of nutrients, including folate and potassium. Roasting beets enhances their flavor. Make sure they're scrubbed well--beets can be extra-dirty since they're grown in the ground. You'll know the beets are properly roasted when they can be easily pierced with a knife. Once they're out of the oven, it's wise to have a pair of kitchen gloves (or a clean old towel) on hand for removing the skins, otherwise your fingers and cutting board will be temporarily stained red. Red beets are most common in supermarkets, but there are other varieties as well: Golden beets are a bit less sweet and earthier than red beets. Chioggia beets, also known as striped beets, come in both yellow-orange and red-white. And baby beets are simply young beets that can be whole roasted. Don't think all the flavor is in the bulb--large, leafy beet greens are delicious sauteed with a bit of olive oil and garlic. Plus, they're packed with a different set of nutrients than the beets themselves.
Hi. I'm Miranda with, and today, I'm gonna show you how to make Basic Roasted Beets. Now, I know that beets can have sort of a bad rap from those, you know, canned abominations in our childhood but I promise that you will love this simple roasted variation, so let's get started. I have our ingredients all laid out here. We have 1 pound of beets which have been washed, peeled, and cut into these nice little like 1-inch wedges here which would roast very, very nicely. Then we have 1 to 3 tablespoons of olive oil that you can use. I'm using 3. You just wanna make sure that you have enough so that they can be all nice and coated. We're gonna be roasting without covering them so we don't want them to dry out. We also have just a half a teaspoon of lemon juice. That's optional but I'm gonna add it in today for a little extra zest. Just a pinch of pepper and then half a teaspoon of kosher salt or more to taste. Now, you see in front of me, I have this little baking sheet. It's lined with parchment paper, and the oven behind me has preheated at 475 degrees and I've moved one of my oven racks right in the middle of the oven. That's gonna be important for even, perfect roasting. So what we're gonna start by doing is getting our beets all nice and delicious with our mixture so I've got this medium-sized bowl here. Let's pop them right in. Drizzle some of the olive oil over. We'll just see how we do with that. I have a little left and if we need more, as I said, we'll add in more. Sprinkle in...our salt, and our little tiny bit of pepper, and then at the very end, if we want a little bit more, we can do a few more grinds of pepper, maybe a little-- little dash of salt at the end but to begin with, we're just gonna start with this. Now, I'm just gonna get on in there with my hands 'cause I find that the easiest way to toss, but if you don't wanna get messy, you could certainly just, you know, use a spoon. We're ready to put them on our baking sheet now. So we're gonna arrange them with one of the cut sides down, we're gonna roast them for 15 minutes, and then flip and roast for an additional 10 to 15 until tender. When we're flipping, I always find it's easiest to position them all in one direction so that when you go back through and flip, you don't have to like guess which ones you did. You can just reverse the order. Okay, so the beets roasted for a total of 25 minutes and look how gorgeous they look. We've got some of this little like yummy crunchy little bits on the ends but it's still nice and soft on the inside. Now, if these were a little bit dry, if they were dried out, we could certainly drizzle a little bit more olive oil on to them to kind of like liven them up a bit, but these are still nice and soft and you can see sort of slicked with a nice little layer of olive oil so we're gonna not do that but we are gonna add a little bit more salt and pepper to taste, and again, this is to taste so if you happen to just not like pepper very much or not like salt, you do not have to include it. And something to note about when you do things to taste, you can always add in more but you can't take it out so just go slow. If you wanted to jazz this recipe up a little bit, you could follow it along as we did and then, at this point, you could toss it with like a shallot butter or like a special garlic butter or some sort of like seasoned sea salt if you want it to kinda take it to the next level, or you could enjoy these roasted beets just as they are. There you have it, that's how you make Basic Roasted Beets. Thanks for watching, and for more great recipes and savings, visit us at

What You'll Need

  • 1   pound beets, trimmed, peeled, and cut into 3/4- to 1-inch-thick wedges

  • 1 - 3   tablespoons extra-virgin olive oil

  • 1/2  teaspoon kosher salt; more to taste

  •  Freshly ground black pepper

  •  Fresh lemon juice (optional)

Step By Step

Position a rack in the center of the oven and heat the oven to 475 degrees F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the beets with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the beets out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beets for 15 minutes, flip, and roast until tender, 10 to 15 minutes.
Return the beets to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using

Back to Top