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!

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So here’s what I did.

Really Roasted Beets

3 beets
Olive oil
Black pepper
Salt

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

Trim tops and bottoms of beets.

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Peel the beets completely.

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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.

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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.

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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.”

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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.

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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!

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By Published On: June 22nd, 201659 Comments

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!

59 Comments

  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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