The BEST way to cook beets? Roasted! These ruby red beets are roasted in the oven until sweet and caramelized, then tossed with orange zest and a balsamic glaze. So good!

Photography Credit: Elise Bauer

Every Saturday my dad heads to the local farmers market and, if the season is right, comes home with a big bunch of beets, which he then scrubs clean, boils, quarters, and marinates in oil and vinegar.

So by the time I show up in the morning we have a bowlful of beets for breakfast or lunch. Boiled beets are fine; the method is fast, energy efficient, and since the beets are so naturally strongly flavored, combined with the dressing, it works.

That said, over the years I can’t count the number of people who have tried to get me to roast beets instead of boiling them. They’ve insisted that roasted beets just taste better than boiled.

I have roasted beets. Quite frankly, I haven’t been able to tell that big of a difference from boiled.

Until now.

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The Trick to Great-Tasting Beets

Now I get it. These beets are great! The long roasting caramelizes the sugars in the beets, adding all sorts of awesome flavor.

The trick?

First, make sure the beets are wrapped in foil so they don’t dry out. Second, cook them 20 to 30 minutes longer than you think you should.

I forgot to set the timer and by the time I took these beets out of the oven, they had roasted a full hour and 45 minutes. There was so much caramelization the peels were like candy. They were a little harder to peel, but wow, so worth it.

The orange zest and balsamic glaze? Double wow. Like orange-y beet-y balsamic-y fireworks in your mouth. These beets are addictive. Pace yourself.

Storing Roasted Beets

Store these roasted beets with their glaze in the refrigerator for up to 5 days. Eat them cold or room temperature.

What Else to Serve with Roasted Beets

Want to make it a meal or serve these beets as a side dish? You could make an easy light lunch just by adding some mixed greens and poached chicken to your bowl.

As a side dish, these beets pair beautifully with roast chicken or pork chops. Enjoy!

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