These Roasted Golden Beets are an easy-to-make side dish that brighten up your plate. Perfect for adding to salads as well!
Roasted vegetables are one of my favorite things to include in a grain bowl or green salad. Try these in a Tofu Buddha Bowl or Pearl Barley Grain Bowl. Or combine with red beets in this Feta Beet Salad with Walnuts.
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Why Make This Recipe
When golden beets are available, I always run to grab them. They have a delicious mild flavor when roasted, and they don’t stain your hands purple like red beets do! Best of all, once you try this technique I’ll call steam-roasting, you’ll never cook fresh beets any other way.
🥗 Ingredients
- Golden Beets: Look for beets with fresh greens if possible. If the greens have already been removed, look for beets that are firm and heavy for their size. Avoid any beets that appear wrinkled or feel soft.
- White Balsamic Vinegar: I love this type of balsamic vinegar, as it’s a little sweeter than traditional balsamic. But you can use either type of balsamic vinegar in this recipe.
- Olive Oil: Just a basic olive oil is fine for this recipe. You can also use a neutral oil like grapeseed oil or avocado oil instead.
🥣 Step-by-Step Instructions
Preheat oven to 450° Fahrenheit. Scrub beets to remove any dirt, then pat dry.
Put one large golden beet on a sheet of aluminum foil, then drizzle with ½ tablespoon olive oil and ½ tablespoon white balsamic vinegar. Fold up the foil around it. Repeat with a 2nd large beet. (You can put more than one beet on a sheet of foil if they are small.)
You can either put them directly on the oven rack or put on a baking sheet or in a baking dish. If you put directly on the rack, as I do, make sure there is a sheet of foil on the bottom of the oven to catch any drips.
Bake for 45 minutes in a preheated oven, then use a skewer to test whether they are tender. Depending on the size of beet, this may take up to an hour.
When beets are tender, remove from oven, and let cool slightly. Then peel with a knife or sharp vegetable peeler. Slice beets in circles, half-circles, or chunks (whichever you prefer).
Season with sea salt and freshly ground black pepper, to taste.
Storage Tips
Roasted golden beets can be kept in an airtight container in the refrigerator for 3-4 days.
🧐 Recipe FAQs for Roasted Golden Beets
The taste of golden beets and red beets is pretty similar, though red beets have a slightly more earthy flavor. The flavor of golden beets is a little more mild. Nutritionally, they are also very similar, but red beets have a slight advantage in that their deep red color reflects the fact that they are rich in anthocyanin, an antioxidant.
You can roast beets both ways—peeled, chopped, and then roasted, or roasted, then peeled, as in this recipe. I prefer roasting beets in foil packets, as it allows them to steam as they roast. This keeps the beets tender and prevents them from drying out. Then, it is quite easy to peel them when they are fully roasted. When you peel beets before roasting, they dry out more easily in a hot oven.
👩🍳 Expert Tips
Want more flavor? This is a very basic recipe that you can jazz up however you like. Try adding fresh herbs like rosemary or thyme into the foil package with the beets. You could also add in a garlic clove that will soften as the beet roasts. When the beets are done, make a balsamic dressing using the white balsamic vinegar and olive oil and drizzle over the beets.
Wondering why you should roast golden beets whole? Though they take longer than roasting pre-chopped beets, you will get a much more tender beet when you roast one whole.
If your beets came with fresh beet greens, don’t throw them out. They can be chopped and sautéed for another delicious side dish.
Now that you have your roasted beets, what to do with them? They make a lovely simple side dish for grilled meats, roast chicken, pork chops, or seafood. You can also make sliced beets the star of a salad, like in this Spinach Beet Goat Cheese Salad. Or, include them in your favorite grain bowl and add a dressing like this Sesame Ginger Dressing, this Sumac Dressing, or the lemon tahini dressing in this Vegan Buddha Bowl.
You can also make a very simple dressing using lemon juice or orange juice and some extra-virgin olive oil. Golden beets are delicious paired with burrata cheese and feta cheese as well, perhaps drizzled with a balsamic glaze (Trader Joe’s has a great one!).
Other Roasted Vegetable Recipes
Roasting is one of my favorite methods to prepare all kinds of vegetables. Try one of these next:
If you try this Roasted Golden Beets recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
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📖 Recipe
Roasted Golden Beets
These Roasted Golden Beets are an easy-to-make side dish that brighten up your plate.
Ingredients
- 1 pound golden beets
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 450° Fahrenheit.
- Scrub beets to remove any dirt, then pat dry.
- Put each beet on a sheet of aluminum foil, then drizzle with ½ tablespoon olive oil and ½ tablespoon white balsamic vinegar. Fold up the foil around them. (You can put more than one beet on a sheet of foil if they are small.)
- Bake for 45 minutes, then use a skewer to test whether they are tender. Depending on the size of the beets, this may take up to an hour.
- When beets are tender, remove from oven, and let cool slightly.
- Peel with a knife or sharp peeler.
- Slice beets in circles, half-circles, or chunks (whichever you prefer).
- Season with salt and pepper, to taste.
Notes
Storage Tips
Roasted golden beets can be kept in an airtight container in the refrigerator for 3-4 days.
Expert Tips
Want more flavor? Try adding fresh herbs like rosemary or thyme into the foil package with the beets. You could also add in a garlic clove that will soften as the beet roasts. When the beets are done, make a balsamic dressing using the white balsamic vinegar and olive oil and drizzle over the beets.
Wondering why you should roast golden beets whole? Though they take longer than roasting pre-peeled and chopped beets, you will get a much more tender beet when you roast one whole.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 167mgCarbohydrates: 12gFiber: 2gSugar: 10gProtein: 2g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this golden beet recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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