Oven roasted beets served with parsley

Oven Roasted Beets

Oven roasted beets served with parsley

Oven-Roasted Beets

Oven roasting brings out the natural sweetness of beets. Try adding crumbled feta or sprinkle with fresh herbs like rosemary or thyme.
Michigan Harvest to Table™
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Sides
Cuisine Mediterranean
Servings 4 Servings


  • 6-8 small to medium whole beets, washed and scrubbed well
  • 1 tablespoon olive oil
  • teaspoon kosher salt
  • teaspoon pepper
  • ¼ cup water


  • Preheat oven to 400 F.
  • Remove greens and trim top. Cook small beets whole, or cut larger beets in halves or quarters (peeling optional).
  • Place beets in a casserole dish, drizzle with oil, sprinkle with salt and pepper, and mix to coat. Add water to dish and cover with foil.
  • Roast in oven for 15 minutes, remove from oven, and carefully remove foil.
  • Return to oven and continue roasting uncovered for an additional 20-25 minutes. Beets are done when pierced easily with a fork.
  • Remove from oven and let cool slightly. Rub off skins with paper towels to peel. Serve immediately or refrigerate for at least two hours before serving if using cold.


Change it Up
  • Add 1 teaspoon orange or lemon zest and 1 teaspoon fresh thyme, chopped.
  • Sprinkle with feta cheese.
  • Add citrus dressing. Combine 1 ½ tablespoons oil, 2 teaspoons vinegar, and zest from ½ lemon or orange. Drizzle over cooled cooked beets and serve.


Serving: 0.5 cupCalories: 101calCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 201mgFiber: 5g
Keyword 5 Ingredients or Less, Meatless, One Pot Meals, Vegetables, Vegetarian
Scroll to Top