Roasted golden beets are one of the most delicious vegetable side dishes. You'll roast the whole beets in a foil packet till they're tender.
This cooking method is incredibly simple. You don't even have to peel the beets before roasting, as the skin will pull right off after they come out of the oven.
This recipe will convert even a beet hater - yellow beets a milder and less earthy than red beets.
Why You Should Make This Golden Beets Recipe
If this is the first time you've enjoyed golden beets, you are in for a real treat! I think they're even more delicious than red beets.
You'll roast them for quite a long time, but it will pay off with a tender, deeply flavorful side dish.
Golden beets have a similar flavor profile to red beets - you'll probably find them slightly less sweet, mellower, and more buttery. They still have a delicious earthy flavor like all beet types.
In terms of nutritional value, golden beets and red beets are practically identical - the only difference is the color and slight flavor differences!
Try some of our other beet recipes if you love beets.
You won't need much to make this simple recipe - the beets are the star of the show!
- Golden Beets - Also called yellow beets, these delicious root vegetables are heart-healthy, high in antioxidants, and are great for your hair and skin.
- Olive Oil - You can use any type of oil you'd like, but olive oil adds great flavor. I wouldn't recommend using extra virgin olive oil, because you'll roast the beets at a higher temperature and EVOO can burn. Use regular olive oil, avocado oil, or vegetable oil with a higher smoke point.
- Sea Salt - Use coarse or fine sea salt to bring out the richer flavors of the beets.
- Ground Black Pepper - Just a pinch of black pepper will add a delicious bite.
See the recipe card for quantities.
Preheat the oven to 425 degrees F.
Cut the tops off the fresh beets, along with any darker, discolored sections around the edges. Cut off any long roots.
Place each beet in the center of a piece of foil. Drizzle it with a little olive oil and sea salt. Using your hands, massage the oil all over the beets
Close the foil around the beets and place them on a baking sheet or sheet pan.
Bake the foil packets for 40 to 55 minutes, till fork tender. Depending on the size of the beets, this will vary.
If you are worried about the beets leaking, you can place a piece of parchment paper on the sheet pan.
Remove the beets from the oven and carefully pull back the foil. Be careful as the trapped steam can be very hot.
Allow the beets to cool for a few minutes before using your fingers or a paper towel to pull off the skin.
Slice the beets and place them in a large serving dish. Drizzle them with a little olive oil and sprinkle on additional salt and a pinch of black pepper.
How to Use Roasted Beets
You can use roasted beets for more than just a side dish! Here are some ways to add them to dishes to make a full meal.
- Salads - roasted beets are absolutely delicious in a salad. Toss them with some spring greens, feta, pepitas, and a mustard vinaigrette for a fantastic lunch.
- Veggie Bowls - toss the beets with some cooked quinoa or farro, diced bell pepper, cucumbers, and a simple dressing for a fantastic vegetable bowl.
- Dips - roasted beet will blend and taste great when added to hummus or a yogurt-based dip.
- Tacos - add your beets to a black bean taco for a flavorful vegetarian meal.
- Sandwiches - thinly slice your beets and place them in a single layer with some cream cheese and sprouts for a veggie sandwich.
Want to kick the flavor up a notch or add some color? Try some of these variations and toppings.
- Fresh Herbs - top your roasted beets with chopped parsley, basil, or microgreens
- Cheese - serve the roasted beets with some crumbled feta or goat cheese or a sprinkle of parmesan for some creaminess.
- Nuts - toast some nuts like pepitas or pine nuts and sprinkle them across the beets.
- Beet Greens - if your beets come with greens, you can use them as well! Simply wash them, and then sauté them in the same method as this swiss chard (the stems and greens are both edible).
- Citrus - squeeze some lemon juice or orange juice on the cooked beets for a little kick of flavor.
The cooked beets will keep for up to 4 days in the refrigerator in an airtight container.
I don't recommend freezing the cooked beets unless you are going to use them in a smoothie or soup and blending them. The consistency after unfreezing won't quite be the same.
Your cooking time will vary based on the size of your beets.
You can check doneness by pulling the aluminum foil back slightly and poking the beet with a sharp knife or fork. If it slips in easily it's ready.
- 1 pound of golden beets
- ½ tablespoon olive oil
- pinch of sea salt
- pinch of ground black pepper
- Preheat oven to 425 degrees F.
- Scrub the beets under running water to remove any dirt. Cut the tops off the beets. Cut off any long roots.
- Tear off several pieces of aluminum foil (enough so each beet has its own sheet). Place each beet in the center of a piece of foil. Drizzle it with a little olive oil and sea salt. Using your hands, massage the oil all over the beets.
- Close the foil around the beets and place them on a baking sheet. Bake for 40 to 55 minutes, till fork tender. Depending on the size of the beets, this will vary.
- Remove the beets from the oven and carefully pull back the foil. Be careful as the trapped steam can be very hot.
- Allow the beets to cool for a few minutes before using your fingers or a paper towel to pull off the skin.
- Slice the beets and place them in a large serving dish. Drizzle them with a little olive oil and sprinkle on additional salt and a pinch of black pepper.
Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 120mgCarbohydrates: 11gFiber: 2gSugar: 9gProtein: 2g