Roasted Beets with Citrus

Learn how to roast beets perfectly every time! In this easy recipe, a bright citrus marinade transforms humble roasted beets into a stunning side dish.

Simple Roasted Beets with Citrus

This roasted beets recipe highlights what I love most about beets. A simple citrus marinade brings out their sweet, earthy flavor, and juicy orange slices complement their smooth, soft texture. Add some flaky sea salt, a handful of greens, and orange zest, and you have a cold weather side dish that’s just as fresh and flavorful as any summer salad.

This roasted beets recipe is one of my go-to side dishes in the fall and winter. It’s not just delicious; it’s also really easy to make! If you roast and season the beets in advance, you can put the whole thing together in minutes.

Roasted Beets Recipe ingredients

How to Roast Beets

If you’ve never roasted beets before, it couldn’t be easier. I roast the beets whole and peel them after they’re cooked, so no chopping is necessary. Here’s all you need to do:

  1. Preheat the oven to 400°F.
  2. Wrap each beet in aluminum foil with a drizzle of olive oil and generous pinches of salt and pepper.
  3. Place the wrapped beets on a baking sheet and roast until they’re fork-tender. Mine usually take 35-60 minutes – the time will depend on the size and freshness of your beets.
  4. Unwrap the beets and set them aside to cool.
  5. When they’re cool to the touch, rub off the skins. I like to do this step under running water for easy cleanup!

That’s it! Feel free to use the oven roasted beets in any recipe you like, or try the serving suggestion here. I toss them with splashes of sherry or balsamic vinegar, fresh orange and lemon juice, and a few pinches of salt and pepper. Then, I serve them with orange segments, zest peels, and a handful of watercress or arugula. You can roast and marinate the beets up to 2 days in advance, which makes this recipe really easy to assemble and serve.

How to roast beets

Roasted Beets Recipe Variations

Want to jazz up this roasted beets recipe? Here are a few ideas:

Let me know what variations you try!

Roasted Beets Serving Suggestions

This roasted beets recipe is a delicious dinner side dish. Serve it with your favorite protein or a hearty pasta like my mushroom pasta, sun-dried tomato pasta, butternut squash ravioli, or spaghetti aglio e olio.

It would also be a great addition to a Thanksgiving or holiday menu, served alongside classic dishes like these:

For more Thanksgiving side dishes, check out this post, and don’t forget the pumpkin pie or apple crumble for dessert!

roasted beets

More Favorite Beet Recipes

If you love these roasted beets, show off this root vegetable in one of these recipes next:

Roasted Beets with Citrus

rate this recipe:
5 from 4 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves 4 as a side
You'll love these citrus-marinated roasted beets! To make this recipe an easy holiday side dish, roast and marinate the beets up to a few days in advance. Then, add the orange wedges, zest, and watercress right before you eat.

Ingredients

  • 6 to 8 small or medium red or yellow beets
  • Extra-virgin olive oil, for drizzling
  • 1 large navel orange
  • Sherry vinegar or balsamic vinegar, for drizzling
  • Juice of ½ lemon, or to taste
  • Handful of watercress leaves, or arugula or microgreens
  • Sea salt and freshly ground black pepper
  • Flaky sea salt, optional

other extra (optional) topping ideas:

  • Goat or feta cheese
  • Chopped walnuts or pistachios

Instructions

  • Preheat the oven to 400°F.
  • Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
  • Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
  • Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
  • Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
  • Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
  • Serve on a platter with the orange segments, watercress, and citrus curls.

 

11 comments

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  1. Susan
    11.20.2017

    This sounds wonderful. I like the simplicity and the combination of flavors.

  2. William Willmitch
    12.21.2017

    5 stars
    This is one of my favorite salads to order in a restaurant so I was happy to have this recipe. I did slice my beets and I used goat cheese and arugula. it was a big hit. I think next time I will do it in chunks rather than slicing.

    • Jeanine Donofrio
      12.22.2017

      Hi William, I’m so glad to hear it was a hit!

  3. Dr. Cowan's Garden
    08.13.2018

    5 stars
    I love beets. They’re one of the first things I look for when checking out salad bars. They’re so sweet — this recipe for roasted beets seems like it’ll bring out even more sweetness in the beets!

  4. Diana Woods
    08.17.2018

    Made this salad tonight. Added grapefruit , goat cheese and walnuts. Lovely for summer dinner. Don’t forget the crispy bread and white wine

    • Jeanine Donofrio
      08.17.2018

      Hi Diana, I’m glad you enjoyed the beets 🙂

  5. B.B. Oliver
    01.15.2019

    5 stars
    I made double the recipe for Christmas dinner. Who knew so many of my friends love beets. This dish got rave reviews. I used red and yellow beets, balsamic vinegar and the Maldon salt.

    • Jeanine Donofrio
      01.22.2019

      I’m so glad everyone loved the beets!

  6. Rachel
    11.27.2020

    5 stars
    Made this as a thanksgiving side this year, it was a huge hit! The beets were so flavorful. The citrus, plus arugula, pistachios, and a little goat cheese all really came together.

    • Jeanine Donofrio
      11.28.2020

      Hi Rachel, I’m so glad it was a hit!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.