Beets are one of those earthy vegetables that truly come alive when roasted. Their natural sweetness deepens, the texture softens, and with just a touch of seasoning, they transform into a vibrant and flavorful side dish.
Whether you’re firing up the grill on a summer evening or sticking to the oven on a cozy night in, this recipe is your go-to for perfectly roasted beets.
Ingredients
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4–5 medium beets, peeled and cut into 1-inch triangle-shaped pieces
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1–2 tablespoons olive oil
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A few pinches of pink Himalayan salt
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A few pinches of freshly ground black pepper
Instructions
Step 1: Prep the Heat
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On the Grill: Preheat to medium-high heat. You want a steady temperature so the beets roast through without burning.
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In the Oven: Preheat to 400°F (200°C).
Step 2: Prep the Beets
Peel your beets and cut them into roughly 1-inch triangles. You can accomplish this by slicing the beet in half, then in half again, then in half again, and so on...
Step 3: Season
Place the cut beets into a large bowl. Drizzle with olive oil, then add Himalayan salt and black pepper. Toss gently with a spoon until the beets are evenly coated.
Step 4: Wrap in Foil or Cover In a Baking Pan
If you are cooking on the grill, lay out a sheet of foil and pour the seasoned beets into the center. Fold and crimp the edges to seal into a tight packet—this keeps in the steam while letting the beets soak up that oven-roasted or smoky-grill flavor.
If you are cooking in the oven, you can use the foil, or you can place the beets in a baking pan.
Step 5: Roast
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On the Grill: Place the foil packet directly on the grates. Close the lid and cook for about 45 minutes over medium-high heat.
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In the Oven: Place the foil packet on a baking sheet and roast for about 1 hour at 400°F.
The beets are ready when they’re fork-tender but not mushy.
Serving Suggestions
Carefully open the foil (steam alert!) and serve the beets hot. They’re delicious on their own, but you can also:
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Drizzle with balsamic glaze or Purple Blaze for a tangy finish.
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Top with fresh herbs like thyme, rosemary, or parsley.
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Crumble goat cheese or feta over the top for a creamy contrast.
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Pair with grilled meats, fish, or a hearty grain bowl. This recipe pairs nicely with our Purple Blaze-glazed Pork Cutlets
From My Kitchen to Yours,
Chef Clay