Golden beetroots, fresh herbs, a touch of seasoning and avocado oil come together in this simple, but so delicious, root vegetable recipe. If you love veggies, roasted golden beets are a must try this season!
Don’t you just love seasonal produce? I know I do!
I can’t help but get super excited when I see all the fresh, colourful root vegetables that are plentiful this time of year.
When I came across some beautiful golden beets the other day at my local market, I grabbed ’em right away.
Golden beets (or golden beetroots) are quite similar to their red counterpart, but a little less ‘earthy’ in taste, in my opinion.
You can treat golden beets like you would red beets — roast them up and devour.
Roasted veggies make a perfect addition to your Thanksgiving menu, Sunday supper or weeknight dinner.
Why We Love These Roasted Golden Beets
- Recipe prep time is only about 5 minutes or so.
- The recipe can easily be doubled to feed more people.
- It’s a great way to use seasonal produce.
- These roasted golden beets taste delicious warm or cold (so yummy on a green salad or grain salad).
How to Make It
Full details on how to roast beets are in the recipe card below, but here are the basics:
Simply clean, peel and cut your golden beets into chunks.
Toss the chunks of golden beet with a little oil and seasoning and place onto a large greased sheet pan to roast, turning once. Easy, right?
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Cut your beets into roughly equal-sized chunks so they roast evenly.
Roast time may vary, depending on exactly how large your chunks are. Just roast until tender or they’re done to how you like them.
Fresh herbs are used, but you can easily sub with dried (just use about ⅓ less, as dried herbs are often more potent than their fresh counterparts).
These roasted golden beets are delicious as soon as they are cooked, but are also delicious cold on a salad.
More Root Vegetable Recipes
Hope you love this easy beetroot recipe as much as we do!
If you try these roasted golden beets, please leave a comment below. Love to hear how you enjoyed the recipe! Thank you!
Roasted Golden Beets (just 6 simple ingredients!)
- 2 pounds beets , cleaned, peeled, trimmed of greens and cut into chunks or wedges, about 1.5 to 2 inches each. (I use about 8 or 9 small beets and cut each into about 6 chunks).
- 2 tablespoons avocado oil (plus more to grease sheet pan)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon minced fresh thyme (leaves only) (or 1 teaspoon dried thyme)
- 1 tablespoon minced fresh sage leaves (or 1 teaspoon dried sage)
- Preheat oven to 425 degree Fahrenheit.
- Place beet chunks into a bowl with avocado oil, salt, pepper, thyme and sage, tossing to combine everything.Note: As mentioned, I used about 8 or 9 small beets. If your beets are larger, you'll need less of them. All in all, you'll want about 2 pounds of beets.
- Rub a little avocado oil onto a large sheet pan to grease. Place beets onto the sheet pan and spread them out in a single layer.
- Roast beets for about 30 to 35 minutes, turning halfway, or until beets are tender. Transfer to a serving dish. Garnish, if desired, with more fresh herbs. Enjoy!
- Cut your beets into roughly equal-sized chunks so they roast evenly.
- Roast time may vary, depending on exactly how large your chunks are. Just roast until tender or they’re done to how you like them.
- Fresh herbs are used, but you can easily sub with dried (just use about ⅓ less, as dried herbs are often more potent than their fresh counterparts).
- These roasted golden beets are delicious as soon as they are cooked, but are also delicious cold on a salad.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.