Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.
Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
Spread onto a greased baking sheet in an even layer.
Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
Stir until all the beets are evenly coated.
Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
Remove from the oven and serve warm or store and serve later over your favorite salads.
Video
Notes
Ingredient Substitutions
Fresh Beets. Any color of beet (or a mixture of colors) works well.
Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.
How to prevent staining your hands: Wear rubber or plastic gloves while peeling and cutting the beet.sNote on baking time: The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! How to Roast Whole Beets*Instead of peeling and cutting the beets, you could roast them whole in the following way:
Wrap beets individually in aluminum foil and set on a baking sheet.
Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
Dice and toss with recipe ingredients.
Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.
Store/FreezeStore roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.