Oven Roasted Beets

Oven roasted beets are earthy, tender, and naturally sweet, with caramelized edges that bring out their flavor. The key is roasting them dry and uncovered so they brown instead of steam, then tossing them in oil and salt to finish.

Ingredients for Oven Roasted Beets

Beets are the star and need high heat to caramelize their natural sugars. Olive oil helps them brown and carries flavor. Salt and black pepper season them simply so the beet flavor comes through. Fresh thyme adds a subtle herbal note that won’t overpower.

Why This Oven Roasted Beets Works

Roasting at high heat drives moisture out of the beets and lets them brown at the edges instead of steaming. The caramelization brings out their natural sweetness and gives them a tender center with a slightly crisp exterior.

Tossing the beets in oil after roasting coats them evenly and makes them shine. The thyme infuses them without taking over, and salt brings out the beet’s earthy flavor rather than masking it.

Mistakes To Avoid

Peeling beets before roasting causes them to lose juice and color, and they become waterlogged. Peel them after roasting when they have cooled slightly, and the skin slips off easily.

Crowding the pan makes beets steam instead of roast, and they stay pale and soft without any caramelized edges. Arrange them in a single layer with space between each piece.

Roasting at too low a temperature keeps beets from browning even after a long time in the oven. Use 400°F (200°C) or higher so the edges caramelize and develop flavor.

Adding oil before roasting makes the pan wet and prevents browning. Roast the beets dry first, then toss them with oil and seasonings after they come out of the oven.

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Ingredients

• 2 pounds beets, unpeeled, scrubbed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sprigs fresh thyme

Step-by-step Instructions

1. Heat oven to 400°F (200°C) and position a rack in the upper third.
2. Trim the greens and roots from beets, leaving about 1/4 inch of stem, then cut them into 1-inch pieces of similar size.
3. Spread beets in a single layer on a 9×13 baking pan with space between each piece and no oil.
4. Roast uncovered for 40 to 45 minutes, stirring halfway through, until beets are tender when pierced with a knife and the edges are caramelized and slightly darkened.
5. Remove from oven and let cool for 2 to 3 minutes until cool enough to handle.
6. Use a paper towel or your fingers to rub off the skin from each beet piece, which will slip off easily.
7. Transfer peeled beets to a bowl, drizzle with olive oil, and toss with salt, pepper, and fresh thyme.
8. Taste and adjust salt and pepper if needed, then serve warm or at room temperature.