Roasted Beets

There have been times that, when commenting on recipe posts in which beets are roasted, that the beets aren’t really roasted. We’ve all done it – we place whole, trimmed beets in a foil package with a little olive oil and salt, steam-cook them till tenderness, remove the peels, and voila! But they’re not really roasted, are they?!!

So I set out to actually roast beets, as one would potatoes or broccoli. I know they will be good, like all roasted goodies. My husband claims that roasted broccoli is better than candy!


So here’s what I did.

Really Roasted Beets

3 beets
Olive oil
Black pepper

Preheat oven to 375 degree roast setting, or 400 degrees.

Trim tops and bottoms of beets.


Peel the beets completely.


Chop the beets into 12ths. Or just make fairly uniform pieces of the beets, any shape you prefer. Place the beets in a baking dish, and drizzle some olive oil over them. Sprinkle them generously with pepper and salt.


Place the baking dish in the oven. After about 15 minutes, use a spoon and toss them around to brown the pieces on different sides. Continue roasting for 10 or so minutes. They should be nicely browned, but also piece a chunk to test for tenderness.


If they’re still firm, turn off the oven and let the baking dish sit in the oven for 15 minutes.

Remove from the oven and let cool to room temperature.

I used them in a salad so as to let the roasted beets really “shine.”


For the vinaigrette, I used some beet juice strained from a can of beets, along with an equal part of leftover Riesling and reduced it. I then added red wine vinegar, olive oil, a little heavy cream, and a pinch of salt.



If you want recipes for other “reduction” vinaigrettes, check out Beet Vinaigrette, or Beet Apple Vinaigrette.

The roasted beets are exactly what roasted beets should be. Tender beets with a lovely roasted exterior!


By Published On: June 22nd, 201659 Comments on Roasted Beets

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Julie is Hostess At Heart June 22, 2016 at 7:13 AM - Reply

    What a beautiful salad! It’s perfect for these too hot days!

  2. Kiki June 22, 2016 at 7:19 AM - Reply

    Looks very delicious, and your vinaigrette sounds great, too – unfortunately we don’t get canned beets here :-(

    • chef mimi June 22, 2016 at 9:24 AM - Reply

      Really? Isn’t that interesting. You can use juice from pickled beets as well…

      • Kiki June 22, 2016 at 1:55 PM

        Yes, we get vacuum-sealed pre-cooked beets but not in cans…

  3. sallybr June 22, 2016 at 7:20 AM - Reply

    Agree with you on the non-roasted roasted beets – most people do it that way and don’t find anything strange about it

    as you might remember, I married the Anti-Beet, but I’ve been flirting with gorgeous beets at the grocery store when I am alone.. HA! I think I see this dish in my future… mine all mine!

    • chef mimi June 22, 2016 at 9:28 AM - Reply

      Yes, mine is anti-beet as well. Anti-many things although he’s improved so much over 34 years. More for us!!!

  4. BobtheWineGuy June 22, 2016 at 7:22 AM - Reply

    Beets are my favorite veggie though I’ve never baked them. They’re versatile to be served as an app, in a salad or side dish. I’m anxious to try baking them.

    • chef mimi June 22, 2016 at 9:55 AM - Reply

      Do try them in the oven. Baking would work, roasting is even better!

  5. cookingwithshy June 22, 2016 at 8:18 AM - Reply

    Great idea to roast them…i usually just boil them for a salad…though roasting will certainly enhance the flavours…love beets in any form…

    • chef mimi June 22, 2016 at 9:58 AM - Reply

      That caramelization really adds so much flavor!

  6. anyone4curryandotherthings June 22, 2016 at 8:25 AM - Reply

    Mimi, another great idea of yours. We love beets very much in any way, so now I will use your idea, in salads just perfect. Thanks.😃 Also love your dressing,!

    • chef mimi June 22, 2016 at 9:57 AM - Reply

      Thanks! Nothing goes to waste in this kitchen! I love making reductions.

  7. Travel Gourmet June 22, 2016 at 8:30 AM - Reply

    Gorgeous salad and one of my favourite vegetables.

    • chef mimi June 22, 2016 at 9:56 AM - Reply

      I can still remember when I thought they tasted like dirt. Fortunately I came around!

  8. Nadia June 22, 2016 at 9:13 AM - Reply

    Glad to see proper roasted beets. That is the only way.

    • chef mimi June 22, 2016 at 9:56 AM - Reply

      Or else one shouldn’t call them roasted!!!

  9. kitchenriffs June 22, 2016 at 11:25 AM - Reply

    Guilty as charged — I usually wrap my beets in foil when “roasting.” What I’m actually doing is steam-roasting. Or perhaps more accurately, steam-baking. I’ve actually wondered why we all call them “roasted” when clearly they were not. Still good, though. Anyway, glad to see you do it properly — thanks!

    • chef mimi June 22, 2016 at 12:47 PM - Reply

      Hahahaha! I’ve always steam-cooked them as well! Roasting definitely enhances the flavors. I will continue to roast them now.

  10. chezlerevefrancais June 22, 2016 at 11:57 AM - Reply

    My husband remembers a childhood of dodgy pickled beetroot which turned everything pink! We all love roasted veg so I think I might tempt him with your version Mimi :)

    • chef mimi June 22, 2016 at 12:46 PM - Reply

      They’re much better roasted than simply steamed. But they are pink!

      • chezlerevefrancais June 22, 2016 at 11:30 PM

        It was the vinegar that was the main problem luckily!

  11. Our Growing Paynes June 22, 2016 at 12:05 PM - Reply

    Not a huge fan of beetroot but my husband is. Like you he roasts them properly or pickles them and loves to have them on salads. Though I do admit the colour is really pretty when done.

    • chef mimi June 22, 2016 at 12:45 PM - Reply

      The color is pretty amazing! I used to think beets tasted like dirt – they’re so earthy. But I can’t get enough of them now!

      • Our Growing Paynes June 22, 2016 at 12:52 PM

        They still taste like dirt to me unless I cook them in chicken stock and puree them. But my family are big fans.

  12. Shanna Koenigsdorf Ward June 22, 2016 at 3:06 PM - Reply

    Love it :)

  13. Marisa's Italian Kitchen June 22, 2016 at 5:59 PM - Reply

    I adore beets and this salad is just gorgeous! Am loving all the bright colors…looks delicious Mimi :)

  14. anotherfoodieblogger June 22, 2016 at 6:09 PM - Reply

    Gorgeous salad! My husband loves beets, but I must admit that I am the “anti-beet” one in the household, and since I do the majority of the cooking he never gets them, ha! But he does get to eat some whenever I get a salad with beets on it. :)

    • chef mimi June 23, 2016 at 10:23 AM - Reply

      They are a hard vegetable to grow to love!

  15. cheri June 22, 2016 at 8:38 PM - Reply

    Hi Mimi, we love roasted beets, there is nothing like them. Beautiful salad!!

  16. StefanGourmet June 23, 2016 at 1:40 AM - Reply

    Great post, Mimi. You’re right about the terminology and this is a great way to prepare beets. If you buy them with the tops, the stems are great roasted, too (and you could use the leaves in the salad).

    • chef mimi June 23, 2016 at 10:25 AM - Reply

      I’d never thought to roast the beet greens. Great tip!

      • StefanGourmet June 25, 2016 at 5:06 AM

        Your post reminded me how nice roasted beets are, so I served them with mackerel sous-vide and balsamic. It was a great dish and I just posted about it. Thanks for the inspiration, Mimi!

      • chef mimi June 25, 2016 at 1:43 PM

        You are so welcome!

  17. chefceaser June 23, 2016 at 3:09 AM - Reply

    Reblogged this on Chef Ceaser.

  18. Debbie Spivey June 23, 2016 at 6:37 AM - Reply

    I love roasted beets. This salad look delicious!

  19. The Gourmet Gourmand June 23, 2016 at 3:00 PM - Reply

    I have always roasted mine skin-on, but totally agree with you.. that’s not really giving the beets the roasted texture we all love. Beets and goat cheese salad is always a classic. Great post :)

    • chef mimi June 23, 2016 at 7:29 PM - Reply

      No, not if you have to removed the peel. But hey, they’re good any which way!!!

  20. ourfrenchoasis June 23, 2016 at 4:31 PM - Reply

    I absolutely love beets, they are so good for us. I love them with spinach and blue cheese.

  21. hotlyspiced June 24, 2016 at 1:29 AM - Reply

    I love roasted beets – that way of cooking them really enhances their flavour. Your salad and the dressing sound and look wonderful xx

  22. Karen June 24, 2016 at 11:24 AM - Reply

    I find roasting beets this way to be a lot easier and much less messy. My husband and I love beets and your salad would certainly please us.

  23. Fine Dining at Home (@fdathome) June 24, 2016 at 2:16 PM - Reply

    Good post, Mimi. I always keep burning mine. I always put a balsamic glaze on them and leave them in foil thinking they won’t dry out. How wrong I am!

  24. David Scott Allen June 25, 2016 at 9:49 AM - Reply

    We once made a “rainbow vegetable roast” using all sorts of colorful vegetables, including red beets. The red beets were a big mistake, because the rainbow turned out to be red, red, red, red, red, pink, red. Oh well, we learned a lesson, but have a great vegetable roast! I love the idea of roasting broccoli – I’ll have to give that a try.

  25. dianeskitchentable June 26, 2016 at 7:00 PM - Reply

    As the lone and lonely beet eater in the house, I like beets enough to go ahead and make them just for myself. You’ve created a gorgeous salad that I truly admire but I really thank you for showing me what to do with fresh beets! My mother never cooked beets and as a matter of fact I can’t remember ever eating them so of course it was always a puzzle to me as far as what to do with these gems. Thank you!

    • chef mimi June 27, 2016 at 9:10 AM - Reply

      Between the two of us, I eat way more foods than my husband, and that includes beets. Which he’s never tasted. But he hates them.

  26. sippitysup June 26, 2016 at 7:30 PM - Reply

    I always roast a few beets when I’m bored. They’re so versatile. GREG

  27. gypsygurl64 July 5, 2016 at 1:26 PM - Reply

    I LOVE beets! I think they are my favorite vegetable! I think they taste like dirt! ;) Well really that earthy taste. I think roasting root vegetables is the best way to bring out their sweet flavor. I do the same thing with brussel sprouts. Yummy!!

    • chef mimi July 5, 2016 at 4:52 PM - Reply

      Thank you so much! I’m so glad I now love beets! And mushrooms!

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