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Overhead shot of a half-eaten plate of roasted beets with a gold spoon on a blue ikat napkin and wooden serving board.

Perfectly Sweet Roasted Beets Recipe

This simple, chef-tested recipe uses a salt-roasting method to create the most tender and flavorful beets. It requires just three main ingredients and is perfect for making a large, healthy batch to add to salads, grain bowls, and more.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Vegan, Vegetable Sides
Cuisine American, Italian, Mediterranean
Servings 6
Calories 49 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat Oven and Trim Beets: Preheat the oven to 400°F and trim off beet green (save for another use).
    Hand slicing beet bulbs from greens on a cutting board.
  • Prepare Salt Bed: Line a baking sheet with ¾ cup of the kosher salt in an even layer.
    Hand sprinkling kosher salt on a sheet tray.
  • Prep Beets: Rinse the beets under running water (do not dry them) and place them in a single layer on the salt bed. Sprinkle the remaining ¼ cup of salt on top of the wet beets.
    Washed beets in colander and Hand sprinkling salt on top of beets on a salt-covered sheet tray.
  • Roast: Place the baking sheet in the oven and roast for 35-55 minutes. Beets are done when a paring knife slides into the center with almost no resistance, like piercing a cooked potato.
    Roasted beets on a salt tray, showcasing their vibrant color and crispy salt crust after baking.
  • Cool Slightly: Remove the beets from the oven and let them cool for 10-15 minutes, or until you can handle them safely.
  • Peel: While still warm, use a paring knife or a paper towel to gently peel or rub off the skins. Place the peeled beets on a clean cutting board and discard the salt bed when finished.
    Peeling roasted beets with hands on a tray and a wooden cutting board with fully peeled beets.
  • Cut & Season: Cut the peeled beets into quarters or eighths. Place them in a large bowl and toss with the red wine vinegar until evenly coated.
    Hand cutting a roasted beets and seasoning finished beets in bowl with vinegar.
  • Serve or Store: Serve immediately or transfer to an airtight container and refrigerate.
    Finished beauty plate of roasted beets with an ikat blue napkin, wooden serving board, and beet greens.

Notes

  • Beet Selection: For the most even cooking, it is critical to select beets that are all roughly the same, uniform size.
  • Cooking Time: Roasting time will vary based on the exact size and freshness of your beets. Very fresh beets may cook 10-15 minutes faster. If a beet is still firm in the center, return it to the oven for another 10 minutes.
  • Using Mixed-Color Beets: If you use a mix of red and golden beets, store them in separate containers after tossing with vinegar to prevent the red beet color from bleeding.
  • Staining: Red beets will temporarily stain hands and cutting boards. Wear gloves while peeling if desired.
  • Storage & Flavor: These beets can be stored in an airtight container in the refrigerator for up to one week. The flavor actually improves as they marinate in the vinegar for a day or two.

Nutrition

Calories: 49kcalCarbohydrates: 10gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 18948mgPotassium: 363mgFiber: 3gSugar: 7gVitamin A: 36IUVitamin C: 5mgCalcium: 30mgIron: 1mg