Roasted Beets are a revelation in root vegetable cooking, combining the earthy sweetness of fresh beets with aromatic thyme and a glossy finish of raspberry vinegar and fresh orange juice. The high-heat roasting process transforms the dense roots into tender, caramelized jewels that glisten with a vibrant, citrus-infused glaze. It is a sophisticated, colorful side dish that cuts through the richness of heavy meats, making it an essential addition to any festive holiday table.
Jump to RecipeRoasted Beets Ingredients
- 12 Beets: Small to medium beets work best for sweetness; look for firm bulbs with smooth skins.
- 3 tablespoons good Olive Oil: Essential for coating the vegetables and encouraging caramelization.
- 1 1/2 teaspoons fresh Thyme leaves: Adds a woodsy, floral note that pairs perfectly with the earthiness of the beets.
- 2 tablespoons Raspberry Vinegar: Provides a tart, fruity acidity that balances the natural sugar of the root vegetable.
- Juice of 1 large Orange: Freshly squeezed juice adds a bright, zesty sweetness to the final glaze.
- 2 teaspoons Kosher salt & 1 teaspoon black pepper: Generous seasoning is key for root vegetables.
How To Make Roasted Beets
- Prep the Oven and Beets: Preheat the oven to 400 degrees F. Cut the leafy tops and root ends off the beets. Using a vegetable peeler, peel the skin off each raw beet to reveal the vibrant flesh underneath.
- Chop for Uniformity: Cut the peeled beets into 1 1/2-inch chunks. To ensure even cooking, cut small beets in half, medium beets in quarters, and larger beets into eighths. The goal is to have pieces that are roughly the same size.
- Season and Roast: Place the beet chunks directly onto a large baking sheet. Drizzle with the olive oil and sprinkle with the fresh minced thyme, Kosher salt, and black pepper. Toss well with your hands or a spatula to ensure every piece is coated. Roast for 35 to 40 minutes, turning them once or twice during cooking, until the beets are tender when pierced with a fork.
- The Citrus Finish: Remove the baking sheet from the oven. While the beets are still piping hot, immediately toss them with the raspberry vinegar and fresh orange juice. The heat helps the beets absorb the tangy liquid. Sprinkle with a little extra salt and pepper if needed and serve warm.
Recipe Tips
- Wear Gloves: Peeling and chopping raw red beets will stain your hands pink for days. Wear kitchen latex gloves during the prep stage to keep your hands clean.
- Don’t Crowd the Pan: Spread the beets out in a single layer. If they are piled on top of each other, they will steam instead of roast, preventing those delicious caramelized edges from forming.
- The “Hot Toss” Technique: Adding the vinegar and orange juice the second the beets come out of the oven is crucial. The evaporation of the liquid on the hot pan creates a glaze, and the warm vegetable pores open up to drink in the flavor.
- Thyme Substitutes: If you don’t have fresh thyme, fresh rosemary is a wonderful, slightly more pine-forward alternative. Avoid dried herbs if possible, as they can burn at 400°F.
What To Serve With Roasted Beets
- Goat Cheese Salad: The classic pairing; serve these warm beets over arugula with crumbled goat cheese and walnuts.
- Roast Chicken: The acidity of the orange and vinegar cuts through the savory fat of a roast bird.
- Grilled Salmon: The earthy sweetness of beets complements the richness of oily fish.
- Farro or Quinoa: Mix leftovers into a grain bowl for a hearty, healthy lunch.
How To Store Roasted Beets
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. They are delicious served cold in salads straight from the fridge.
- Reheat: Gently warm them in a skillet over medium heat or in the microwave, though they lose a bit of their glaze when reheated.
- Freeze: Roasted beets can be frozen for up to 3 months. Thaw them in the fridge; note that the texture may become slightly softer upon thawing.
Roasted Beets Nutrition Facts
- Calories: 110 kcal
- Fat: 4g
- Carbohydrates: 16g
- Fiber: 4g
- Sugar: 11g
- Protein: 2g
- Potassium: 450mg
Nutrition information is estimated per serving.
FAQs
Raspberry vinegar offers a specific fruity tartness, but you can substitute it with Sherry vinegar or a high-quality Balsamic vinegar. Apple cider vinegar is also a decent option, though it lacks the depth of the others.
Yes, that is a common method (roasting in foil packets), but this specific recipe calls for peeling and chunking before roasting. This “Ina-style” method allows the edges of the beet pieces to caramelize and become crispy, which you don’t get when roasting whole.
Beets are dense vegetables. If your chunks are larger than 1.5 inches, or if your beets are particularly old/large, they may take longer. Simply continue roasting in 5-10 minute increments until a knife slides through easily.
Roasted Beets Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings20
minutes40
minutes110
kcalOven-roasted root vegetables glazed with aromatic thyme, raspberry vinegar, and orange juice for a sweet and savory side dish.
Ingredients
12 beets, tops trimmed
3 tbsp good olive oil
1 1/2 tsp fresh thyme leaves, minced
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp raspberry vinegar
Juice of 1 large orange
Directions
- Preheat oven to 400°F (200°C).
- Peel the raw beets and cut into 1 1/2-inch uniform chunks.
- Place on a baking sheet.
- Toss with olive oil, thyme, salt, and pepper.
- Roast for 35 to 40 minutes, turning occasionally, until tender.
- Remove from oven and immediately toss with vinegar and orange juice.
- Season with extra salt/pepper and serve warm.
Notes
- Peeling raw beets can be messy; wear gloves to prevent staining.
- Toss with the acid (vinegar/juice) while the beets are hot for maximum absorption.
- Ensure chunks are uniform in size for even cooking.
- Leftovers are excellent cold in salads.
