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!
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.
Video
Notes
No foil? You can make a parchment paper parcel, or use a small ovenproof pot with lid to trap the steam.