No peeling and no foil packets-these easy oven roasted beets are cut into wedges and roasted until tender with lightly caramelized edges.
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These easy oven roasted beets are tender and naturally sweet with lightly caramelized edges. Instead of roasting the beets whole in foil, I cut them into wedges and roast them directly on a sheet pan with just olive oil, salt, and pepper.
The cut sides get better browning while the centers stay tender, making them an easy vegetable side dish or addition to salads and grain bowls, like my easy roasted veggie salad and salad with roasted butternut squash.
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Why You'll Love These Roasted Beets
- More caramelization: Cutting beets into wedges exposes more surface area to the hot pan.
- Just 4 ingredients: You only need fresh beets, olive oil, salt, and pepper.
- Versatile: Serve them warm as a side dish or chilled in salads and grain bowls.
Ingredients
- Beets: Scrub them well, but there's no need to peel them. The skins soften as they roast and help make this recipe especially easy. Choose firm beets without soft spots. Red and golden beets can be roasted together, but the red beets will stain the golden ones, so keep them separate.
- Extra-virgin olive oil: Helps the surfaces brown and keeps the beets from drying out.
- Salt & black pepper: All you really need to complement their earthy sweetness.
How To Make Oven Roasted Beets
*See recipe card below for printable instructions.
Prep the beets. Scrub, trim, and cut into evenly sized wedges.
Season. Toss with extra-virgin olive oil, salt, and black pepper.
Arrange. Spread the wedges in a single layer on a parchment-lined baking sheet, leaving some space between them.
Roast. Roast at 400°F for 30-35 minutes, until fork-tender and lightly caramelized around the edges.
Tips for the Best Roasted Beets
- Scrub the beets well. Since you're leaving the skins on, give them a thorough wash before cutting.
- Cut the wedges evenly. Similar-sized pieces cook at roughly the same rate.
- Don't crowd the pan. Give the wedges room so they roast and caramelize rather than steam.
- Check for tenderness. At 30 minutes, pierce the thickest wedge with a fork; larger pieces may need the full 35 minutes.
Do You Need To Peel Beets Before Roasting?
No. Beet skins are completely edible, and they soften during roasting, so I leave them on for this recipe. Just scrub the beets thoroughly before cutting them into wedges.
Ways To Serve Roasted Beet Wedges
- Add to salads or puff pastry tarts with goat cheese or feta, nuts, and vinaigrette.
- Serve alongside a grain bowl or lentil salad.
- Pair with other roasted vegetables.
- Serve warm as a simple vegetable side.
Storage
Store leftover roasted beets in an airtight container in the refrigerator for up to 4-5 days. Enjoy them cold in salads or reheat briefly in a 400°F oven until warmed through.
More Roasted Vegetable Recipes
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Oven Roasted Beets Recipe
Ingredients
- 3 large or 5 medium beets
- 1 ½ Tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400º F and line a large baking sheet with parchment paper.
- Use a vegetable brush to scrub the beets well under running water (you don't need to peel the beets).
- Using a sharp knife, cut the base off of each beet, along with the opposite ends, so that you have two flat surfaces. Place flat side down and cut in half. Then, slice each half into ½"-thick wedges, making sure to cut evenly-sized wedges.
- Transfer beet wedges to prepared baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then spread beets out evenly in pan.
- Roast for 30-35 minutes, until fork-tender and caramelized. Serve warm or store in the fridge for later.
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