Perfectly Roasted Beets

Perfectly Roasted Beets


Perfectly Roasted Beets (use them in so many recipes!) |

Let’s start at the very beginning. A very good place to start.

OK. We are not talking the Sound of Music here. Just learning some basic cooking skills that take no effort at all. Let’s bake Perfect Roasted Beets. Why perfect? Ahhhh. Because they are….

Perfectly Roasted Beets (use them in so many recipes!) |

How do I use my Perfect Roasted Beets?

Perfectly Roasted Beets (use them in so many recipes!) |

Great question! Use them on salads, puree them for soups. Make beet pasta sauces.

Sprinkle with some salt & pepper and eat them as is. Create an million of your own recipes with them!

Perfectly Roasted Beets (use them in so many recipes!) |

All you need to do is pre-heat the oven to 400 degrees F. Trim the stems off of your beets (get as many colors as you can!) and wrap each beet in tin foil. Bake about 45 minutes or until they are nice & tender.

Peel the beets when they are done cooking.

Perfectly Roasted Beets (use them in so many recipes!) |

This is the perfect no mess way to make a delicious & healthy food!

Perfectly Roasted Beets (use them in so many recipes!) |


Perfectly Roasted Beets

Rating: 51

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: as many beets as you need

Perfectly Roasted Beets


  • a few pounds of Beets (multi colored)


  • Pre heat oven to 400 degrees F with the rack in the middle. Trim stems off the beets. Leave on the skin, wipe off any residual dirt ~ you do not have to rinse the beets. Wrap each beet loosely (but completely) in tin foil. You can wrap 2 smaller ones in the same package. Place on a sheet pan.
  • Bake for 45-50 minutes. Let beets cool a few minutes & unwrap them. Peel with a knife or vegetable peeler, discarding skin. Cut beets into any shape you desire.
  • Store in an airtight container in the fridge until ready to use. A few days.

Roasted Beets Recipe Links

30 Responses to Perfectly Roasted Beets

    • Hi Melanie! Lucky girl growing those beets…I’ll be posting lots of recipes in the next few weeks using this wonderful root veggie :) You have a great week too!

  1. I’ve always been sort of afraid of beets because I’ve only known them as pickled, which I did not care for. I may need to try them roasted, though. And one of the recipes you linked looks like it could be quite good and worth a try.

  2. Great post — I roast beets the same way. Love to have them in the fridge to throw on a quick salad. Sometimes I need to put a bit of water in the foil packets or the sugars/juices burn.

    I just LOVE that first photo!

  3. I love beets too! Just sprinkle a little salt, squeeze lemon on it and have one of my favorite snacks. The colors are just amazing, we only have the reddish one here. Pinning!

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