Easiest Sheet Pan Roasted Beets
Learn how to roast beets with my go-to method! Oven roasted beets are super yummy: sweet, tender and just a bit earthy, they make a delicious vegetable side dish, or meal prep for grain bowls and salads. Ready in just under an hour, this post teaches you everything you need to know about how to roast cubed beets so they are tender and perfect each time!
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I’m not going to lie: beets are more of a commitment than say, baby spinach. Grate them raw for salads, and it’s pretty messy. Want less mess and have a bit more time?
It’s actually WAY easier than you think to roast beets, and roasting is my absolute favourite way to prepare them. And I’m a bit of a lazy cook so if I say easy, I mean it. Plus, the dietitian in me wants to encourage you to give beets a more regular rotation in your meal plan, because beets are super nutrient-dense and plant diversity is so important for health! So if you’re looking for healthy and delicious side dish recipes, look no further.
With just 5 minutes of prep, you can throw those beets in the oven and the rest is hands free. No peeling, and minimal chopping. Roasting beets in the oven brings out their natural sweetness and creates a silky, tender texture that is delicious as is, or dressed up in your favourite plant-based recipes like my yummy beet arugula salad….if you’ve got roasted beets on hand, it takes just 10 minutes!
How to make oven roasted beets so they’re perfect, every time
If you’ve looked at a few ‘how to roast beets’ posts, you’ll notice that they’re all different. Different temperatures, different preparation methods, different roasting times. ARGH!
The reason for this is A) you can actually cook beets at multiple temperatures, B) how long the beets cook depends on how big they are and what temperature you’re using and C) we all have our own way to making it happen. So, find a method that you like, and go for it! After cooking for over a decade, this is mine.
Beets are actually very thin skinned so you can eat the peel, as long as you’ve scrubbed them well. How do you know if they’re well scrubbed? The skins look (mostly) smooth and deep red, the scaly brown bits are gone. Skipping peeling reduces food waste, makes way less mess and increases nutritional value (hello, fibre)!
FAQ: does roasting beets destroy nutrients?
It’s true that certain nutrients like vitamin C and yes, the betalains in beets, are heat sensitive. The longer you cook them, the more these nutrients will degrade…but they do not degrade to zero! Beets are still incredibly nutrient dense when roasted, and one study I read found interestingly that antioxidant activity increased in roasted beets.
What to serve with roasted beets
These roasted beets are truly delicious all on their own, or as part of a grain bowl or salad. Serving as a side dish, and want something extra? Try dressing these beets up for a bit more flavour:
- Orange zest + crushed pistachios + a drizzle of maple syrup
- Grated fresh horseradish + fresh dill
- A drizzle of balsamic vinegar (or reduction) + fresh thyme + vegan feta
- Sliced avocado + a drizzle of orange juice + lots of black pepper
- Plated on a bed of hummus + sprinkled with za’atar
Looking for more flavourful, nutrient-dense recipes? Grab a copy of my latest cookbook Plant Magic!
More Yummy Beet Recipes
- Blushing Beet Smoothie Bowl
- Simple 10-Minute Red Beet Arugula Salad
- Nourishing Vegan Beet Dip
- Cherry Beet Power Smoothie
- Warm Roasted Beet and Carrot Salad with Arugula
Easiest Sheet Pan Roasted Beets
Ingredients
- 1 pound fresh beets, well scrubbed and ends trimmed
- 1 tablespoon avocado oil
- ½ teaspoon salt, skip if using beets for sweet recipes
- freshly cracked black pepper
Instructions
- Cut beets into roughly 1 inch chunks. I typically quarter medium beets, halve small beets and cut large beets into sixths.
- Place beets on a large piece of foil on a baking sheet. Toss with oil, and if using, salt and pepper. Fold up the foil to make a parcel. This creates moisture retention that helps the beets cook up plump and tender.
- Roast beets for 40-55 minutes total, depending on how big your chunks are. Check smaller beets after 30 minutes, and every 5-10 after than based on what you found. We’re looking for fork-tender, not mush! As I've written the recipe, mine are usually done in 45 minutes.
- Enjoy beets as is, fancy them up with some toppings or store them for future recipes, in an airtight container in the fridge, for up to 4-5 days.
2 Comments on “Easiest Sheet Pan Roasted Beets”
I never thought about roasting and eating beets with the peel..I will give this a go. I am not a huge beet fan but tray and incorporate them in my meals from time to time.
Try leaning into a heavier seasoning on them, like za’atar or a chile sauce, see how that goes!!