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 them 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, basically 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 This Recipe
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?
Tips for Making This Recipe
- 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, be sure to leave a comment below!
Roasted Golden Beets (Just Six Ingredients)
Ingredients
- 2 pounds beets, cleaned, peeled, trimmed of greens and cut into chunks or wedges, about 1.5 to 2 inches each (equates to about 8 or 9 small beets, each cut into about 6 chunks)
- 2.5 tablespoons avocado oil, divided
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried thyme
- 1 tablespoon minced fresh sage leaves, or 1 teaspoon dried sage
Instructions
- Preheat oven to 425 degree Fahrenheit.
- Place beet chunks into a bowl with 2 tablespoons of 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 remaining ½ tablespoon of 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. Serve and enjoy!
Notes
- 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.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Karen (Back Road Journal)
I’m going to try your method of peeling, cutting and then roasting. I usually roast them whole, then peel and cut them.
Dawn - Girl Heart Food
Hope you enjoy, Karen! They’re a favourite in our home!
Valentina
I love the color of golden beets and you’ve roasted them to perfection! Love that beautiful browning you got in the oven. Delicious! 🙂 ~Valentina
Dawn - Girl Heart Food
Thank you kindly, Valentina!
Marissa
We love beets in this house. Yours look seasoned and roasted to perfection, Dawn!
Dawn - Girl Heart Food
Thank you Marissa! We love ’em too!
Katherine | Love In My Oven
These beets look beautiful! I love the golden color. We actually eat a lot of beets, because they’re one of the only veggies my kids really like. Yours are so pretty! Hope you had a great Thanksgiving Dawn! XO
Dawn - Girl Heart Food
Thank you Katherine! And how cool is it that your kids enjoy beets??
Kelly | Foodtasia
Dawn, these roasted beets are absolutely beautiful! Love those crispy edges! I’ll have to look for some in the market here!
Dawn - Girl Heart Food
Thank you Kelly!
David @ Spiced
We don’t see golden beets all that often here, but it is the time of the year – so I’ll keep my eyes out. A good pan of roasted root veggies is perfect for these chilly days! And I really should use sage more often. It’s tasty, but not of my usual go-to herbs.
Dawn - Girl Heart Food
Totally! We grow SO much sage! If we were neighbours, I’d share! Thanks David!
Kathy @ Beyond the Chicken Coop
I love how sweet beets become when they are roasted! I don’t often find golden beets, but I’m going to be on the lookout for them now. The crispy golden edges look perfect!
Dawn - Girl Heart Food
Thanks Kathy! They’re such a pretty colour and so tasty!
Mary Ann | The Beach House Kitchen
I LOVE roasting veggies Dawn. And beets are actually one of my favorites. This would be a perfect side for pot roast! Pinned!
Dawn - Girl Heart Food
Me too!! Thank you Mary Ann!