Learn how to roast beets with this easy recipe! A citrus marinade and juicy orange slices make these roasted beets a tangy, bright fall or winter side.
By now you probably know who’s bringing the stuffing, the mashed potatoes, the gravy, and the pumpkin pie. Well at least I do. I know if I’m going to add anything else to my Thanksgiving menu, it’s going to have to be something super easy to put together. It can’t take up reheating space in the oven, and it’s best if it can be made a few days in advance.
These roasted beets check all of those boxes, and they’re bright, tangy, and citrusy. A perfect holiday dish!
Roasted Beets Recipe Ingredients
Pictured above – the main ingredients – I told you this one would be simple! I marinate the roasted beets in lemon juice, orange juice, and sherry or balsamic vinegar to give them a sweet, tangy flavor.
The final dish comes together with juicy orange segments, peels of orange zest, and crisp watercress leaves. These simple ingredients give it a gorgeous mix of colors and earthy, fresh & bright flavors.
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:
- Preheat the oven to 400 degrees Fahrenheit.
- Wrap each beet in foil with a drizzle of olive oil and generous pinches of salt and pepper.
- 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.
- Unwrap the beets and set them aside to cool.
- When they’re cool to the touch, slip off the skins. I like to do this step under running water for easy cleanup!
That’s it! When your beets are ready, toss them with splashes of sherry or balsamic vinegar, juice from part of the orange, lemon juice, and a few pinches of salt and pepper. Do this a few days ahead of time, and when you’re ready to serve, assemble the plate with orange segments, zest peels, and a few sprigs of watercress or arugula. To make it especially delicious, top with a little flaky Maldon Sea salt.
Roasted Beets Recipe Variations
Want to jazz up this roasted beets recipe? Here are a few ideas:
- Top it with crushed, toasted pistachios or walnuts for a little crunch.
- Sprinkle it with tangy feta or goat cheese.
- Add roasted chickpeas or quinoa to make it heartier.
- Garnish the final dish with thyme leaves or chopped parsley.
- Skip the watercress and make this a salad! Chop the beets and serve them on a bed of spinach.
Let me know what variations you try!
What to Serve With Roasted Beets
I like to serve this recipe as part of a holiday meal, so it’s excellent with standard holiday fare. Try my cornbread stuffing, cauliflower mashed potatoes, green beans, or butternut squash soup. My roasted delicata squash with apples and sage, stuffed acorn squash, or roasted cauliflower would be a good choice as well.
Looking for more beet recipes?
Simple Roasted Beets with Citrus
- 6 to 8 small-to-medium red and/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
- Few pinches of flaky sea salt, such as Maldon, optional
- Goat or feta cheese
- Chopped walnuts or pistachios
- 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.