Roasted Beets are easy to make and are a deliciously beautiful addition to any meal. Perfect to serve alongside roasted rosemary chicken or a balsamic pork loin.

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Holly’s Recipe Highlights: Roasted Beets

• Flavor: Oven-roasting brings a sweet and earthy flavor, making these beets stand out in any meal.
• Ingredient Note: If you’ve never worked with beets, they will stain. Use a dark cutting board and gloves to protect your hands.
• Swaps: Use leftover bacon grease instead of olive oil for a smokier roasted beet flavor.
• Make Ahead: Beets are really easy to make, but they do take a long time to roast. I like to make a lot at once. Beets can be stored in the fridge up to 1 week and are great served chilled in a salad or reheated. They can also be frozen up to 6 months.

Total Time: 1 hour 10 mins (10 mins prep!) Servings: 6 Cooking Method: Roasted

Ingredients for Roasted Beets

• Beets: Beets can come in a wide variety of colors, from red and yellow (golden beets) to candy cane beets (striped); any type will work in this recipe. Don’t throw away the green tops; use them in this sauteed beet greens recipe.
• Seasonings: Since I love the flavor of the beets themselves, I keep the seasoning simple and use just salt and pepper.
• Variations: Add a little balsamic vinegar, honey, or maple syrup once the beets have been cooked.

Ways to Use Roasted Beets

• Serve roasted beets on their own with a little crumble of goat cheese and some fresh thyme or basil, and a splash of vinegar.
• Beets are a delicious, colorful, and healthy addition to a beet and arugula salad. The greens make a great addition to a vegetable stir fry, too.

Storing Roasted Beets

• Keep roasted beets in a covered container in the refrigerator for up to a week.
• Freeze leftovers in zippered bags for up to 6 months.

More Love for Beets

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