How To Roast Beets
Recipe type: Miscellaneous
  • Beets
  1. Preheat the oven to 400 degrees. Scrub the beets and cut off the tops and the roots.
  2. (Save the beet greens to use in other recipes. I add beet greens to Borsch and they really add great flavor to the soup.)
  3. Wrap the beets in aluminum foil. I like to wrap the beets in a double layer of aluminum foil; it just gives an extra layer of protection from the heat while the beets steam and roast inside their aluminum coat.
  4. Place the wrapped beets on a rimmed baking sheet and bake in the preheated oven for 35-65 minutes, depending on the size of the beets.
  5. Beets aren't fussy vegetables. If you have something else in the oven, you can put the beets in there too. As long as the temperature is anywhere from 350-450, the beets will roast right along with whatever else you've got cooking, you just have to adjust the cooking time of the beets, depending on how hot the oven is. Keep checking the beets for doneness every 20 minutes or so. The beets should be tender enough to be pierced with a fork or a skewer.
  6. If the beets are starting to scorch but aren't tender yet, add a Tablespoon of water into the wrapped beet, rewrap it and continue baking.
  7. Peeling beets is really easy too. When the beets are cool enough to handle, use a paper towel and just peel off the skin. It slides right off.
  8. Store the roasted beets in the refrigerator for up to a week. If you're not going to use them right away, it's best to store them with the skin on and peel before using them in a recipe.
You can also drizzle the beets with oil and sprinkle with salt and pepper before wrapping them in aluminum foil and roasting. The beets will already be seasoned for you and you've got a ready-made salad:).
Recipe by Olga's Flavor Factory at