These beet recipes are easy to make and showcase the best ways to eat this healthy bright pink root vegetable! Plus, the 3 best ways to cook beets.
What are the best ways to eat beets? Yes, the humble beet might not be the sexiest of vegetables. But it’s a major up-and-comer! As people start to have more interest in eating lots of veggies and whole foods, beets are on the rise. And it’s for good reason: these healthy root vegetables can taste amazing when cooked correctly!
Alex and I used to only occasionally eat beets: but we’ve started to eat them more often (especially because they cook in the Instant Pot in only 30 minutes!). And they’re one of the 20 best vegetables you can eat! Here we’ve compiled a list of all our favorite beet recipes, along with our favorite cooking methods. We hope you enjoy them as much as we do.
And now…our best easy beet recipes!
Tips for cooking with beets
Because beets take about 1 hour to roast, they do require a bit of planning. The beet recipe below is hands off for the roasting time, so roast the beets when you have time on a weekend or in the evening. You can refrigerate the beets until right before serving.
Or, use our Instant Pot beets method to shortcut to 30 minutes! A pressure cooker is great for speeding up the process. Boiling the beets is also quick, but roasting is the method that has the most flavor.
Because of the length of cook time, we suggest cooking a whole bunch of beets at once! (You can roast a whole bunch at a time for the recipe below.) Then refrigerate the beets for using throughout the week.
Last tip! If you come home with a bunch of beets, here’s the best way to store them.Print
This oven roasted beet recipe is easy and the beets come out perfectly tender and sweet! Slice them in rounds, drizzle with olive oil, and sprinkle with thinly sliced chives. It’s perfection in its simplicity.
- 4 beets
- Olive oil
- Kosher salt
- Thinly sliced chives, for garnish
- 2 ounces soft goat cheese (optional)
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.
- Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
- Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.
- Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
- Slice the beets into rounds and arrange them on a plate. Drizzle with olive oil and sprinkle with 1 pinch kosher salt. Top with thinly sliced chives. If desired, add goat cheese dollops.
- Category: Side Dish
- Method: Roasted
- Cuisine: Beets
Keywords: Beet Recipe, Beet Recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.