Roasted Beets Recipe
Make Roasted Beets Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Beets
Finish / Serving (optional)
Method
Roasted Beets
- 1
Preheat and prepare
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment for easier cleanup.
- 2
- 3
Cut (optional)
If beets are medium to large and you want faster roasting, halve or quarter them into roughly even pieces (about 1–1.5 inch chunks). Small beets can be left whole. Cutting results in crisper edges and shorter roast time.
- 4
Toss with oil and seasonings
Place the beets in a large bowl. Add the extra-virgin olive oil, kosher salt, freshly ground black pepper, smashed garlic cloves (if using), and herb sprigs. Toss thoroughly so each piece is lightly coated in oil and seasoning.
- 5
Arrange on sheet
Spread the beets in a single layer on the prepared baking sheet, cut-side down if cut. Nestle garlic and herb sprigs among the beets but avoid crowding; leave space for hot air to circulate.
- 6
Roast
Roast in the preheated oven for 35–50 minutes depending on size: 35–40 minutes for 1–1.5 inch pieces, 45–50 minutes for whole medium beets. Check doneness by inserting a paring knife or skewer into the largest piece — it should slide in with little resistance.
- 7
Rest and peel (if whole)
Remove beets from the oven and let cool for 10–15 minutes until they are comfortable to handle. If you roasted whole beets, slip off the skins by rubbing with a paper towel or using a paring knife — the skins should come off easily. If roast pieces were cut, skins are usually tender and can be left on or peeled if preferred.
Finish / Serving
- 8
Transfer the roasted beets to a serving bowl or platter. Drizzle with 1 teaspoon of red wine or balsamic vinegar and toss gently to brighten the flavor. Taste and adjust seasoning with a pinch more salt or a grind of pepper if needed.
- 9
Optional: Scatter crumbled goat cheese or feta over the beets and garnish with chopped parsley or microgreens. Serve warm or at room temperature.
- 10
Leftovers: Refrigerate in an airtight container for up to 4–5 days. Reheat gently or serve cold in salads.