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Roasted beets

This simple technique produces the sweetest most flavorful beets for your salads. Get a bunch of beets at the store now and roast them. They will keep in your refrigerator for a week, or several months in your freezer!
Prep Time15 mins
Cook Time1 hr
Cooling time1 hr
Total Time2 hrs 15 mins
Course: Appetizer / Hors D'Oeuvre, Salad, Side Dish
Cuisine: American
Keyword: beet, vegan, vegetarian
Servings: 4
Calories: 49kcal
Author: Veronique Eichler




  • Preheat oven to 375 deg F.
  • Scrub beets clean, leave 1/2" of the stalks and cut the thin root if it is too long.
  • Wrap each beet in aluminum foil.
  • Place aluminum packets on a baking sheet and bake for 1 hour. If your beets are larger than 2" diameter, you may need to increase the cooking time to 1 h 15 min or more.
  • At the end of the cooking time, turn off the oven. Let the beets cool in the oven for about 1 hour. They will continue to soften in their packets.
  • Once the aluminum packets are cool enough to handle, you can either use the beets now or transfer them to the refrigerator in their foil. Make sure your foil packets do not leak any liquids before doing that, and place them on a plate or in an airtight container to prevent any leaks in your refrigerator.
  • When ready to use, unwrap and peel. The peel should come off very easily with your fingers. (I recommend using gloves to handle beets otherwise your hands might be stained for days...)
  • Use in your favorite recipe...



Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 369mg | Fiber: 3g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg