Simple Roasted Beets

Wrap beets in foil before roasting for perfectly tender results.
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  • Total: 55 min
  • Active: 5 min
  • Yield: 4-6
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6 to 8 medium red or golden beets (about 2 pounds)

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional


  1. Preheat the oven to 425 degrees F.
  2. Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
  3. Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
  4. Slice and dress the beets as desired and serve. 
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