Roasted Beets

Total Time:
55 min
15 min
40 min

6 servings

  • 12 beets
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons fresh thyme leaves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons raspberry vinegar
  • Juice of 1 large orange

Preheat the oven to 400 degrees.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)

Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

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    21 Reviews
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    I picked beets from the garden and used red wine vinegar, juice from an orange, 2 T raspberry vinegarette salad dressing with a few pinches of Splenda. What a tasty treat! Almost like eating a healthy candied treat. I will definitely be eating beets more!
    Absolutely Amazing! I also substituted white wine vinegar with 365 organic raspberry jam since I didn't have raspberry vinegar on hand and I'll make it that way again! Love. love, love these beets!!!
    Good recipe that was made exceptional by adding beautiful sliced navel oranges. The combination of tastes was heavenly.
    I roasted them by slicing them into thin/medium slices. I covered the bottom of the pan with organic coconut oil and turn them once. That was it nothing else and they tasted great!
    Like the reviewer before me, I prefer roasting the beets whole in foil. That being said, I thought the raspberry vinegar and fresh thyme added a complexity of flavor that I just loved.
    This recipe was my first attempt at roasted beets and although I had to make a few substitutions, I thought it was excellent and I would definitely make it again! I did not have any raspberry vinegar so I substituted wine vinegar and 1 T of raspberry preserves. I had no orange juice so I squeezed the juice from one medium fresh navel orange and a small amount of the pulp. I substituted dry thyme for fresh, using only about 1/2 tsp, but I think fresh would have been preferable. I mixed these and all remaining ingredients in a bowl with the beets and baked the beets in the oven in a shallow pan with most of the glaze/marinade until tender. After removing the roasted beets from the oven, I tossed them in the same bowl with the remaining marinade/glaze and served. They were very good and liked by all in my family!
    Capt Andy, I so agree. I always roast whole...slip off the skins, no peeling for all my cooking. If I can pickled beets I do this..they have such deep color and far more flavorful. I have not made this salad, but when my beets are ready for harvest I will...baking whole as you descibed of course prior.
    Roast the beets whole in a bit of tin foil (about 45 minutes for this recipe let cool five minutes, peel and cut into slices or cubes and toss with the dressing... the mess of peeling the beets first insures a cook and and kitchen awash in red beet juice, and dried out beets.
    This recipe is simple and perfect and also brilliant because the "immediately toss with the vinegar and orange juice" ensures that you deglaze the pan and get all that delicious beet sugar to glaze your beets.
    I really loved it. I will make it soon again.  
    I like to share this recipe with my friends!
    I always rely on Ina's recipes and follow them in detail. This time, however, I only had yellow beets, did not have any raspberry vinegar and no oranges in my pantry: (  
    I used the yellow beets and substituted balsamic vinegar and juice of 1 lemon with a teaspoon of honey and the beets were delicious.  
    Ina, you are great. My husband always asks whether the recipe for my dishes is from you before tasting them and every single time ends up liking or loving the results.
    I used a mixture of regular red beets, plus candy and orange beets from the farmer's market. They came out a beautiful mix of colors! Subbed balsamic vinegar and tangerine juice, because that's what I had - came out delicious. The next day, the leftovers that had been marinating in the dressing overnight were even sweeter, and delicious cold.
    Great recipe!
    I made this to take to a dinner party last night and it was a huge hit. I will be making this again for my family
    What a quick, easy and DELICIOUS recipe. I loved it warm and also served up as a green salad ingredient!! I added some fresh dill I had on hand. First time I have ever cooked beets in any way. I can't wait to share the recipe with my friends and family. Thanks Ina!
    I made this recipe exactly as written, but I plan to cut down a little on the salt next time I use it. My family has never been excited about eating beets, but they loved eating these. Thanks, Ina!
    I really enjoyed this recipe (even great as a left over, the flavors just get better the next day. I threw in some organic carrots that I had on hand. If you think you don't like beets, this recipe will convince you that you actually do. Thanks Ina.
    I used white and red beets. The white had an amazing flavor, but looked funny roasted. Oh well. I made a basalmic vinagerette with goat cheese and roasted pecans. So good. I omitted the raspberry vinaigrette and the OJ.
    I roast the beets in foil and cool, peel, cut up. More flavor to me.
    What's not to like? This is my favorite way to prepare beets. If you don't like raspberry vinegar with OJ, try balsamic and some fresh lemon juice. I also love cipollini onions roasted this way, with some fresh thyme and rosemary added with the vinegar.
    The first time that I have been disappointed. Perhaps I missed something... Should I have reduced the dressing??
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