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Roasted Beets

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  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 6
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A staple ingredient in bistro salads and entrees, beets are easy to oven roast, then keep on hand for many creative menu options.
By Inspired Taste
Updated Feb 9, 2012
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  • 2 lb beets, scrubbed clean, green tops removed
  • 2 tablespoons olive oil
  • 1 tablespoon salt


  • 1
    Heat oven to 400°F. Line roasting pan with foil. Place beets in pan. Rub oil and salt over beets. Cover beets tightly with another sheet of foil.
  • 2
    Roast 1 hour or until beets are tender when pierced with fork. If not tender, roast 30 to 60 minutes longer. Cool 15 minutes.
  • 3
    With gloves on, peel off outer beet skins. Cut beets into slices or quarters.

Tips from the Betty Crocker Kitchens

  • tip 1
    When working with red beets, prevent hands from staining by using food-grade plastic or latex gloves when handling the beets.
  • tip 2
    Cook golden beets per recipe above. Golden beets are yellow in color, do not stain as much, and have a slightly milder flavor.


Nutrition Facts are not available for this recipe
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