Roasted Beets
Elevate your side dish game with this simple and nutritious Roasted Beets recipe! Perfectly roasted at 400°F, these tender, caramelized beet wedges are seasoned with olive oil, kosher salt, and a touch of freshly ground black pepper, with an optional hint of fresh thyme for an herby finish. Whether you peel them before or after roasting, the result is a naturally sweet, earthy flavor profile that pairs beautifully with any main course. With just 10 minutes of prep time and easy-cleanup parchment paper lining, this recipe is as effortless as it is versatile—serve these roasted beets warm as a comforting side, or let them cool and transform them into vibrant salads, hearty grain bowls, or creative toast toppings. For a healthy, colorful addition to your meal plan, these roasted beets are simply unbeatable!
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Recipe Information
Ingredients
- 4 pieces beets (medium-sized)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper (freshly ground)
- 1 teaspoon fresh thyme (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
Trim off the stems and greens (if still attached) and set them aside for another use, such as a salad or sautéed greens.
Peel the beets using a vegetable peeler or by rubbing the skins off with a paper towel after cooking (if you prefer to roast them with the skins on).
Cut the beets into evenly sized wedges or cubes, around 1-inch thick, to ensure even cooking.
Place the beet pieces in a large mixing bowl. Add the olive oil, kosher salt, black pepper, and fresh thyme if using. Toss until the beets are well coated with the oil and seasonings.
Spread the beets in an even layer on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
Roast the beets in the preheated oven for 40 to 45 minutes, or until they are tender when pierced with a fork and slightly caramelized on the edges.
Remove the roasted beets from the oven and let them cool for a few minutes before serving.
Serve the roasted beets warm as a side dish, or let them cool completely and use them in salads, grain bowls, or as a topping for toast.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 36.8 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
