Go Back
Overhead shot of fresh beets and beet greens.

How to Roast Beets

A favorite root vegetable for salads, pickling, smoothies, dips or snacking, I'm sharing  my best tips for How to Roast Beets using a simple, no waste method. | vegan + gluten free
Course Salad, Side, Snack
Cuisine American
Keyword How to Roast Beets, Oven Roasted Beets, Roasting Beets
Prep Time 10 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour
Servings 3
Calories 130kcal
Author Traci York | Vanilla And Bean


  • 2 lb (900g) Beet Root About 5-6 medium beets
  • Water


  • Preheat oven to 400F (204C). Trim the greens to about an inch (2.5cm) above the base of the beets and save for another recipe (I love them in green smoothies!). Store the greens in the refrigerator for up to three days.  Trim the tail and discard. Scrub the beets to loosen any dirt and wash throughly.
    Place beets in an oven proof baker or Dutch oven with a tight fitting lid and fill with 1/2" - 1" water, cover and roast for 35-50 minutes or until fork- tender (the larger the beets, the longer the roast). Check the beets about mid way through to make sure there's still water in the vessel. Add a bit more water (hot) if needed. 
    Once the beets are out of the oven, allow to cool just slightly or until they can be handled. The warmer the beet the easier it is to slip the skin off.  Use gentle pressure and slip the skin right off. Or, if desired, a vegetable peeler may be used to gently remove the skin.
    Once the skins are removed, slice the beets into thin (about 1/4") discs, quarters or small cubes. Use as a side, on salads, for pickling, on sandwiches, in smoothies or beet hummus! Refrigerate for up to three days. 


Calories: 130kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 983mg | Fiber: 8g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg