Golden beetroot, fresh herbs, a touch of seasoning and avocado oil come together in this simple, but oh 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…roast them up and devour 😉
Roasted veggies make a perfect addition to your Thanksgiving menu, Sunday supper or weeknight dinner.
Why We Love Roasted Golden Beets
- Prep time is only about 5 minutes or so
- The recipe can easily be doubled to feed more people
- Great way to use seasonal produce
- Dairy free
- Gluten free
- 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 and pat dry of any excess moisture with a clean tea towel.
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?
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
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 You May Enjoy
- Celeriac Puree – Such a creamy and delicious alternative to potatoes.
- Mashed Parsnip – A great way to use this yummy root vegetable. Topped with chopped pistachios, it’s a fabulous side.
- Whipped Sweet Potato – Easy and delicious and always a favourite.
- Roasted Kohlrabi – If you’re looking for something a little different, give kohlrabi a try. With garlic and grated cheese, it’s so good!
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, rimmed of greens and cut into chunks/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 fresh thyme , minced (or 1 teaspoon dried thyme)
- 1 tablespoon fresh sage , minced (or 1 teaspoon dried sage)
- Preheat oven to 425 degree Fahrenheit.
- Pat chunks of beets dry with a clean tea towel or brown paper towel to remove any excess moisture. Then, place them into a bowl with with oil, salt, pepper, thyme and sage.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 oil on the sheet pan and distribute beets on there, spread out into an even layer.
- Roast about 30 to 35 minutes, flipping one, or until beets are tender. Garnish with more fresh herbs, if desired. 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.