Roasted Beetroot

Roasted Beetroot, a simple and super easy side dish that is so delicious and packed with goodness. It has an amazingly vibrant colour that doesn't fade when the beets are roasted, and you only need salt and olive oil to bring the most out of this underrated veggie.

Look at that brilliant colour! It might be a bit messy and can stain everything around, but beetroot has to be one of my absolutely favourite veggies to have. And if, like me, you don't find the appeal of pickled beets that are overly vinegary, then roasting them is the way to go.

They do take some time in the oven, but then it's well worth it when they are ready and you can enjoy super tender beets that simply melt in your mouth. They are naturally sweet, and once they are slightly caramelized, that sweetness is enhanced even more.

Roasted beets can be consumed on their own, or added to different salads, like my Roast Pumpkin Quinoa Salad with Beetroot and Feta or to a good old sandwich, like my Leftover Roast Beef Sandwich.

While you can roast the beetroot whole, as it is or in a kitchen foil to speed up the process, I find that cutting it into wedges is far easier and ensures an even roasting and a less messy job.

Jump to:

• Ingredients used
• Step-by-step photos and instructions
• Expert tips
• Other roasted vegetables
• Roasted Beetroot

Ingredients used

• raw beetroot - I used a medium-sized one, and that's more than enough for at least 4 people
• olive oil - for drizzling over the beets
• salt - to taste

And nothing else! No need for vinegar or anything else that spoils the natural sweetness of the beetroot, they will cook and taste perfectly well just like that.

Step-by-step photos and instructions

• Wash the beetroot really well with cold water to remove any dirt or residue
• Slice the beetroot into wedges and arrange them on a roasting tray lined with non-stick paper
• Drizzle over the olive oil and season with salt
• Roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20 minutes, then turn the wedges onto the other side
• Roast for a further 25 minutes or until they are tender

Expert tips

There is no need to peel the beetroot before slicing it into wedges, it's way too much of a messy job if you ask me. Simply wash it really well with cold water, and slice it into wedges.

If the skin is nicely cleaned, once the beets are roasted, there is no need to remove the skin, it's perfectly tender and safe to eat. You can, by all means, remove it, but it's entirely up to you.

Other roasted vegetables

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