Tasty Roasted Beets

Tasty Roasted Beets

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"Try roasting beets, it is easy and quick."

Ingredients 20 m {{adjustedServings}} servings 96 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
  3. Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
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Reviews 31

  1. 38 Ratings


Absolutely delicious! After cutting into 3/4" cubes, I tossed with olive oil, chopped rosemary, a little balsamic vinegar, salt and pepper. Roasting at 425 took much longer than the 10-20 minutes from the recipe - more like 35. Not only delicious, the intense ruby red color makes it a beautiful side dish.

Valerie's Kitchen

I love roasting beets when you can get the all the beautiful varieties at the farmer's market. I used some deep red and pretty golden yellow beets. I skipped the whole mixing bowl part and just used 2 sheets of heavy duty foil - keeping the different colored beets separate. I drizzled the olive oil, thyme, and salt right onto the beet wedges and then enclosed the beets into foil packets, placed on a baking sheet and popped them in the oven. I rated only 4 stars because of the method. I prefer to quarter the beets and roast them for longer (about an hour) instead of cubing them. This way after they cool you can slice them for salads or cube them if desired. Fantastic served with greens, goat cheese, toasted walnuts, and balsamic dressing.


I read somewhere that you just had to scrub the beets and no peeling required. I did not want to turn on the oven so I cooked them on the grill in a tin roasting pan covered with foil for about 20 minutes. They got a little char on the bottoms but we ate them skin and all. They were delicious!