How to Roast Beets in the Oven Cooking Lessons from The Kitchn

Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away.

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Roast beets are a year-round staple in our house, fantastic for tossing in salads, quick pickling, or making into fritters. We roast several at once by wrapping them in foil and tucking them into the oven to cook alongside braises, bread, or whatever else we might be cooking. Then the beets are ready for whenever we need them. Here's a step-by-step guide for roasting perfectly tender beets every time.

Beets don't have to be roasted, and are actually quite good thinly sliced and eaten raw. But roasting transforms beets from something crunchy into something silky and tender. Though it requires a hot oven, I prefer roasting over boiling or steaming because roasting concentrates the beet's flavors and brings out its sweeter side.

This roasting method works for any kind and any size of beet. Pick beets that feel hard in your hand, never soft or squishy. If you have the choice, pick bunches with their big leaves still attached. Those greens wilt down beautifully and can be added to stir fries, frittatas, pasta dishes, or anywhere else a little extra green might be welcome.

Once roasted, beets will keep refrigerated for up to a week. I keep them in one big container and slice off just what I need for whatever I'm making.

What are your favorite ways to use roasted beets?

How to Roast Beets in the Oven

What You Need

Ingredients

Beets, as many as you have for roasting

Equipment

A sharp knife
Aluminum foil
Baking sheet

Instructions

1. Heat the Oven: Heat the oven to 400°F. This is a flexible cooking temperature; if you're using the oven for cooking something else, beets can be cooked at that temperature. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching (see Step 3).

2. Prepare the Beets for Roasting: Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually.

3. Roast the Beets: Transfer the wrapped beets to a baking sheet (to catch drips in case the beet juices leak). Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets.

4. Peel the Beets: Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.

5. Store the Beets: Beets can be stored whole or sliced for up to a week in the refrigerator.

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(Images: Emma Christensen)

Comments (16)

I roast them in a covered pot, such as a Dutch oven, so I don't have to use any tin foil. I put a bit of water in the bottom of the pot, and it works just as well.

I sometimes have a problem with my beets sticking. I found a great tip that helps me. I first wrap my beets in parchment paper. Then wrap the paper in foil. Its a little messier to unwrap, but not bad.

I just roasted beets yesterday. I like to drizzle a little olive oil, salt and pepper to the mix before wrapping it in foil. I usually like to peel them first, then eat them once they're done.

For the first time, I tried the "peel after roasting" method and decided that I don't like waiting for them to cool so I can peel them, and then enjoy them. So i'll just continue to peel and roast.

I've been roasting some golden beets the last every week the last couple of months or so after my farmer's market haul every Sunday morning. That way I have them ready to go all week long (usually they go in salads). I learned that if I waited until I wanted to use them, then they took too long to cook. This way, I get it out of the way and can just enjoy them.

I usually peel and cube mine, then toss them with cubed sweet potatoes in a mixture of olive oil and either maple syrup or agave nectar (use less of that). Sometimes, I'll sprinkle them with a little of Pensey's Baking Spice just for fun. Then I roast them in an uncovered pan until they're just starting to brown at the edges and are tender in the middle. Worth all the cutting and peeling!

I love roasting beets this way! Just the other day I made a quick pickled beet salad with thinly sliced onions, lemon juice, pomegranate molasses, agave and a little olive oil. So tasty!

Roasted beets for the first time last week. My husband actually liked them (he was skeptical at first) and it brought back fond memories of my grandparents' farm.

I am another vote for peeling them first. Either way your hands will be red at the end, but this way I do not inevitably burn myself and I can go right to eating!

This is exactly how I do up my beets, except I usually add a drizzle of olive oil and some salt and pepper before shoving them in the oven. The olive oil is probably not necessary if you're just going to peel them when they're done, but generally I just eat them skin-on after roasting. I mean, why not? They taste just as good skin-on as they do skin-off. Seriously.

I feel like the aluminum foil is unnecessary and wasteful. I just trim my beets, toss them in olive oil, and roast in a pan. Never had any problem.

This is one of our favorite ways to cook beets. We were just camping and did the same thing over the camp fire - amazing as they slightly caramelize and then all you do is drizzle a little balsamic over them. Perfect.

I find that the best way of peeling is to wear rubber gloves for the bits that don't come off just by rubbing foil over the cooked cooled beets. Your hands don't stain and neither do the rubber gloves and the little knobs on the gloves do the trick.

I wash the beets first and then don't bother peeling them once they're cooked. Throw some cumin seeds in with the olive oil when you wrap them. Yuuuuum!!!

I've roasted peeled, chopped golden and red beets together with carrots and sweet potatoes, tossed in olive oil and salt. Then drizzled them with a balsamic vinegar reduction. I've had a few friends who don't eat beets decide that they liked them.

Just finished roasting 6 enormous beets and waiting for them to cool. I love the earthy sweetness they add to so many different dishes.

My beets turned out perfectly. I just cross posted this on my new blog.
http://happilyeverpresent.net/