Roasted beetroot with herbs is a simple yet flavorful side that brightens any meal.
Naturally sweet and earthy, these beets are rich in fiber, potassium, and plant-based nutrients while being low in saturated fat.
Quick to prepare and versatile, they’re perfect for weeknight dinners, meal prep, or pairing with proteins, making them both nutritious and satisfying.
Roast Beetroot with Herbs
Equipment
- 1 Baking tray (lined with parchment paper, optional)
- 1 Air fryer (optional)
- 1 mixing bowl
- 1 knife
- 1 spoon or spatula
Ingredients
- 2 medium beetroots peeled and cut into cubes or segments
- 1 tablespoon olive oil
- ½ teaspoon dried herbs such as oregano or thyme
- Pinch of salt
- Pinch of black pepper
- 2 sprigs fresh rosemary or thyme optional, for extra flavor
Instructions
- Prepare the Beetroots: Start by washing your beetroots thoroughly to remove any soil or residue. Peel off the skin using a vegetable peeler, taking care to keep your fingers safe. Once peeled, cut the beetroots into evenly sized cubes or segments, roughly 1–2 inches each. Consistent sizing ensures that all pieces cook at the same rate and come out perfectly tender in the center with a lightly crisped exterior.
- Preheat the Oven or Air Fryer: If using the oven, preheat it to 180°C (356°F). Line a baking tray with parchment paper to prevent sticking and allow for even roasting. For air fryer cooking, preheat the air fryer to 200°C (392°F). Preheating ensures the beets start roasting immediately, locking in flavor and creating a subtle caramelized texture on the outside.
- Season the Beetroots: Place the cut beetroot pieces in a large mixing bowl. Drizzle them evenly with 1 tablespoon of olive oil to coat each piece lightly. Sprinkle ½ teaspoon of dried herbs, such as thyme or oregano, over the beets, and add a pinch of salt and freshly ground black pepper. If desired, tuck in 2 small sprigs of fresh rosemary or thyme for an aromatic boost. Toss gently with a spoon or your hands until every beet cube is fully coated in oil and seasonings.
- Arrange on Baking Tray or Air Fryer Basket: For oven roasting, spread the seasoned beet pieces in a single layer on the prepared baking tray. Make sure the pieces aren’t crowded; giving them space allows air to circulate, producing crisp edges. For the air fryer method, place the seasoned beets in the air fryer basket in a single layer. Avoid overcrowding, as this can cause uneven cooking and steaming instead of roasting.
- Roast in the Oven: Place the baking tray in the preheated oven. Roast for 40–45 minutes, depending on the size of your beet cubes. Halfway through the cooking time, use a spatula to gently turn the beet pieces to ensure even browning on all sides. The beets are done when they are tender enough that a knife slides through the center easily and the edges have a slight caramelized crispness.
- Roast in the Air Fryer: Set the air fryer to 15 minutes. Shake the basket gently halfway through the cooking process to promote even cooking. The beets should emerge tender inside with lightly crisped edges. Air fryers cook faster than ovens, so check doneness a few minutes before the timer ends if your beet cubes are smaller than average.
- Check for Doneness: To ensure your beets are perfectly cooked, pierce a cube with a small knife. It should slide through with minimal resistance, indicating a tender center. The exterior should be lightly golden or caramelized, depending on your oven or air fryer. If needed, roast for an additional 5 minutes, checking every 2–3 minutes, until you reach the desired texture.
- Serve and Garnish: Once roasted, remove the beets from the oven or air fryer. Transfer them to a serving dish, leaving any optional herb sprigs for presentation if you like. Serve warm as a side to your favorite main dishes, or let cool and add to salads or grain bowls. The roasted beets are flavorful on their own but also pair beautifully with a drizzle of balsamic glaze, a sprinkle of fresh herbs, or a dollop of yogurt-based dressing.
Notes
- Always try to cut your beetroots into uniform pieces; this ensures even cooking and prevents some pieces from being underdone while others are overcooked.
- Adjust the seasoning to your taste or to suit the cuisine you are pairing it with; a pinch of smoked paprika or garlic powder can add extra depth.
- Olive oil is ideal for roasting because it enhances flavor and encourages caramelization, but avocado or sunflower oil can be used as alternatives.
- Beets shrink slightly when roasted, so plan portions accordingly—one medium beet per person is usually perfect.
- Both oven and air fryer methods work beautifully, giving slightly different textures: oven-roasted beets have a more even caramelization, while air fryer beets tend to develop a crispier exterior.
Chef’s Secrets for Perfect Beets
To achieve consistently tender yet slightly crisp roasted beets, the key is uniform cutting and proper seasoning.
Always preheat your oven or air fryer to ensure immediate roasting, which locks in flavor and maintains texture.
Don’t overcrowd the tray or basket; crowded beets steam rather than roast.
Experiment with herb combinations—fresh rosemary, thyme, or a light sprinkle of za’atar can transform the flavor profile.
For extra sweetness, drizzle a small amount of honey or balsamic glaze toward the end of roasting.
These subtle techniques elevate a simple beet dish into a standout side that’s flavorful, aromatic, and visually appealing.
Serving Suggestions for Maximum Flavor
Roasted beets are versatile and pair beautifully with a variety of dishes.
Serve warm alongside grilled or roasted proteins such as chicken, fish, or tofu for a colorful, nutrient-rich plate.
Toss them into salads with arugula, goat cheese, and walnuts for a satisfying and visually appealing combination.
They can also be chopped and added to grain bowls, or served cold as part of a Mediterranean mezze.
A finishing drizzle of balsamic reduction, olive oil, or a sprinkle of fresh herbs can bring out their natural sweetness and add a professional touch to any presentation.
Storage Tips for Freshness
Allow roasted beets to cool completely before storing to preserve texture and flavor.
Place them in an airtight container and refrigerate for up to 4–5 days.
They can also be frozen for up to 2 months; just spread them on a tray first to freeze individually, then transfer to a freezer-safe container or bag to prevent sticking.
Reheat gently in the oven or microwave, or enjoy them cold in salads.
Avoid storing in metal containers or under heavy foods, which can bruise the tender beet pieces.
Frequently Asked Questions
1. Can I use raw beets or pre-cooked beets?
Raw beets are recommended for roasting because they develop a caramelized exterior and retain firm, tender centers. Pre-cooked beets can be reheated in the oven, but they may not achieve the same crispy texture.
2. Is it necessary to peel the beets?
Peeling is optional, especially for smaller or young beets. The skin is edible but may have a slightly earthy texture. If you leave the skin on, scrub the beets thoroughly before roasting.
3. Can I make this recipe vegan or keto-friendly?
Yes! The recipe is naturally vegan, as it uses plant-based ingredients. It’s also keto-friendly, being low in carbs and high in fiber. Adjust herbs or oils to suit specific dietary needs.
4. How do I know when the beets are perfectly roasted?
Insert a knife into the center of a beet cube. It should slide in smoothly without resistance. The edges should have a lightly crisp, caramelized texture, signaling that roasting is complete.
5. Can I prepare this recipe in advance?
Absolutely! Roast the beets ahead of time and store them in an airtight container in the refrigerator.
They’re great for meal prep, salads, and side dishes throughout the week. Reheat or serve cold depending on preference.
