Tasty roasted beets in oven with goat cheese and pepitas (pumpkin seeds) is a salty, savory appetizer that beet lover dreams are made of. See how to roast beets and put it all together in a roasted beet salad that everyone will love…
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Why roasted beets in oven are so good…
- Ready in about 30 minutes.
- Better than boiling beets – because all the beet juices stay in the beets!
- Oven roasting beets brings out all their rich flavor and color, while sealing in that all-important nutrition. Your body will thank you!
- Use this guide for red beets to also make roasted golden beets, yellow or orange beets.
- These roasted beets are the perfect side for.a chicken dinner and provide delicious contrast with smoked whole chicken or fish.
- Detox your body and boost your energy while enjoying a flavor fest extraordinaire.
- Includes a video for beginners (scroll to bottom of page to see that my oven roasted beets are so easy, my toddler can make them!).
Did you know you can cook air fryer beets, too?
Ingredients
Here’s what you need to make this salad.
- Beets (diced in large chunks, because roasting whole beets takes forever)
- Olive oil
- Sea salt
- Parsley (or dill would be delicious)
- Goat cheese crumbles or squares
- Fresh cracked pepper
- Pumpkin seeds
- Optional: a squeeze of lemon juice
- If you’re dairy free, substitute orange segments for the goat cheese
How to clean beets
I usually just quickly rinse them under running water and pat them dry with a paper towel, so the olive oil has a better chance of sticking to the beets. You could use a brush and scrub the beets to remove any dirt, but hey, beets are supposed to taste earthy, right?
Anyways, you’ll peel beets before roasting ‘em…
How to peel beets
Here’s a secret I’ve found: the longer beets are in the fridge, the softer they become and easier it is to peel them with a peeler or to cut off the skin with a paring knife. Especially if the beets are really hard, be careful because they can be very slippery to peel.
If you’re struggling with peeling beets, I have another secret… you know, because I eat so many beets, obviously. I’ve found that it’s easier to peel the beets AFTER they are done cooking. You just have to remember you left the skin on and it will slide right off with a spoon or knife after they roast.
How to roast beets in the oven for beet salad
Now I’ll walk you through my go-to roasted beets recipe…
- Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet with parchment paper.
- To a large bowl, add diced beets, drizzle with olive oil, and sprinkle with sea salt. Mix together until all ingredients are integrated. Add beets to the sheet pan in a flat layer.
- Add beets to the oven. How long to roast beets in oven will vary a bit based on size of the chunks. My technique is to bake beets for 15 minutes. Flip them around with a spatula and bake for another 5-10 minutes or as long as desired until beets roast to your desired level of doneness. They should be fork tender and starting to brown around the edges.
- Transfer oven roasted beets to a serving platter and sprinkle with parsley and goat cheese crumbles or squares, a crack of salt and pepper as desired, pumpkin seeds, and (optional) a squeeze of lemon juice.
Love beets? I have tons of beet recipes to share with you!
Beet recipes from Sip Bite Go
FAQs
Actually, I prefer NOT to because I find that cooking beets in aluminum foil gives them an odd taste. Years ago, I used to put beets in a ball of foil, drizzle beets with olive oil, then seal up the foil to steam them inside. But now, I think they taste more pure cooked on parchment paper, like in this recipe tutorial.
That’s easy to do! Use carrots that are large in size. You want them to be the same thickness and size as the chunks of beets.
I’d throw them right in the same olive oil and seasoning mix, but season them separately from the beets. Then I’d arrange them on a different parchment paper lined sheet tray. Or on a separate half from the beets on a rimmed baking sheet. So if the carrots cook faster than the beets, or vice versa, you can remove them from the oven so they don’t overcook.
Carrots will cook in about the same time as beets when prepared this way, and they’re ready when you can easily piece them with a fork.
Roasted beets will taste rich, earthy and slightly sweet. There may be a hint of bitterness if you taste them straight out of the oven; once they cool a bit and you add the goat cheese, you’ll be very pleased with the final beet salad recipe.
Beets roasted and paired with goat cheese are not only delicious – they’re also incredibly nutritious. These flavorful root vegetables include a large amount of folate (vitamin B6), a key nutrient that gives you energy and helps your cells function as they should. They also contain a high amount of highly effective antioxidants including betalains (which give them that deep red / purple color).
I’m not in the medical field, but I’ve heard that if you have kidney stones or gallbladder stones you may want to avoid beets; they contain oxalate acid, which can make already-existing stones worse. If that’s you, consult a doctor, and perhaps try my maple balsamic glazed carrots instead!
Roasted beets pair well with sous vide pork or beef brisket, and are also delicious when served with other root vegetables. Serve this scrumptious dish with my smoked sous vide beef brisket and chilled farro salad with roasted vegetables, or with sous vide pork chops and kale apple slaw salad.
More Steak Dinner Ideas from Sip Bite Go
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about exactly how to roast beets in the oven for a delicious lunch or dinner appetizer. Serve it with my tri tip in oven or stuffed chicken for a wonderful meal.
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Roasted Beets In Oven With Goat Cheese Recipe | Sip Bite Go
Video
Ingredients
- 4 cups beets peeled and diced in 2” chunks
- 2 tbsp olive oil
- ½ tbsp sea salt regular or any seasoned sea salt you have
- 2 sprigs parsley
- ¼ cup goat cheese crumbles or squares (I used Chevoo brand goat cheese in olive oil)
- ⅛ tsp pepper fresh cracked
- 2 tbsp pumpkin seeds roasted (substitute sunflower seeds)
- ½ tsp lemon juice (optional)
Instructions
- Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet with parchment paper.
- To a large bowl, add diced beets, drizzle with olive oil, and sprinkle with sea salt. Mix together until all ingredients are integrated. Add beets to the sheet pan in a flat layer.
- Add beets to the oven. How long to roast beets in oven will vary a bit based on size of the chunks. My technique is to bake beets for 15 minutes. Flip them around with a spatula and bake for another 5-10 minutes or as long as desired until beets roast to your desired level of doneness. They should be fork tender and starting to brown around the edges.
- Transfer oven roasted beets to a serving platter and sprinkle with parsley and goat cheese crumbles or squares, a crack of salt and pepper as desired, pumpkin seeds, and (optional) a squeeze of lemon juice.
Notes
See the recipe video for roasting beets on Sip Bite Go’s YouTube.
Dena says
Absolutely delicious! Best roasted beets we’ve ever had