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Oven Roasted Golden Beets

May 15, 2011 by Jennifer Che 53 Comments


There are some things that inherently taste so good, the best way to enjoy them is really with minimal preparation.

Ever since I discovered what fresh beets taste like, I’ve been a huge fan of them. Fresh beets, which you can simply cover with foil and roast in the oven, are healthy, easy to prepare, and taste absolutely delicious.

Who would have thought that peeling them first, and thus caramelizing them in the oven, would glorify this humble root vegetable to new heights?

Of course, red beets are a pain to peel. Your hands turn bloody purple and they stain everything around them like crazy. I think that’s why most people just roast them whole in the oven. It’s makes everything so much cleaner, so much easier. At the end of a long work day, the last thing you want to do is get your hands dirty peeling beets.

But then there’s the lovely golden beet. The beauty of the golden beets is that you can peel and chop them up before roasting without staining your hands.

Once roasted, they caramelize beautifully and taste even better than whole-roasted beets (which are essentially just steamed in the oven). I first had this at a friend’s house, and I’ve been hooked ever since. I was surprised that I had a harder time finding websites that talked about this method. Almost everyone just covers them in foil and (essential) steam-bakes them.

Let me tell you – this way tastes so much better.

I wouldn’t recommend it for red beets (for all the reasons I mentioned above), but if you can get your hands on some golden beets . . .

well, you’re golden. 😉

Oven Roasted Golden Beets
2-3 golden beets
2-3 T vegetable oil
salt and pepper to taste

Peel and chop into cubes golden beets. Toss with vegetable oil and put in a baking sheet or tray, making sure the beets are in a single layer. Add salt and pepper to taste. Roast at 400 degrees F for about 25 minutes, or until beets are soft and have golden brown edges.

Serve immediately.

Enjoy!

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All Rights Reserved

Filed Under: Recipe, Vegan, Vegetables, Vegetarian

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Comments

  1. Peggy Labor says

    May 15, 2011 at 10:22 am

     Yum!  Can’t wait to get some beets in our CSA!

    Reply
    • Sheila Toomey says

      July 12, 2015 at 3:05 pm

      This is the very best way to prepare yellow beets. Thank you. In return- have you tried adding chopped parsnip to potatoes prior to boiling ? Boil them together- mash them together. It gives a sweet taste to the mashed potatoes.

      Reply
  2. shannon says

    May 15, 2011 at 10:38 am

    those are so gorgeous!!  love the rustic look of the unpeeled ones, much better than the red ones 😉

    Reply
  3. 20food.net says

    May 15, 2011 at 4:29 pm

     I like beets plain and simple, also sweet potatoes.  I like your photos – scrumptious!

    Reply
  4. jentinyurbankitchen says

    May 15, 2011 at 7:13 pm

    Lucky! Are you doing a CSA this summer? I did one last summer but this summer opted not to do one because I missed the Farmers markets too much! 

    Reply
  5. Liren says

    May 16, 2011 at 12:01 am

     So simple but perfect in every way! I must find some golden beets now!

    Reply
  6. Esther says

    May 16, 2011 at 11:26 am

    Beets are SO.GOOD when roasted in the oven this way! It tastes like candy!!!!! I use olive oil and do this exact thing. 🙂 

    Reply
  7. Jen @ Tiny Urban Kitchen says

    May 16, 2011 at 1:43 pm

    Yeah, it really does taste like candy! I secretly snack on them late at night!!

    Reply
  8. Rivki Locker says

    May 16, 2011 at 3:49 pm

     These look absolutely beautiful. I also love the fact that golden beets don’t bleed all over my hands (and cutting board, and counter, and floor) but I always find the color a little disconcerting. I don’t feel like I’m eating beets! They feel like mangoes or something. :)But these do look wonderful. Great strategy. 

    Reply
  9. yang says

    May 17, 2011 at 5:56 pm

     I love beets! I don’t even bother with baking (steaming) them. I usually boil them because it’s quicker. I definitely want to try roasting! Thanks!

    Reply
  10. Michelle @ Taste As You Go says

    May 22, 2011 at 12:00 am

    It’s midnight and my mouth is watering. I fell in love with beets late in life but hesitate to make them at home because of the red hands issue. But… golden beets? Roasted in the oven? Yes, please!

    Reply
  11. Noya - gluttonandstudent says

    May 22, 2011 at 2:31 pm

     This looks so simple and delicious. I love red beets, but never realized there was another relative in the family. I can’t wait to try this!

    Reply
  12. Lovemetal13 says

    June 12, 2011 at 9:02 pm

    I tried roasted golden beets 2 years ago at a vegan restaurant in Santa Monica and fell in love with them!  I just picked up a small bunch at the farmers market today and plan to try your recipe right now 🙂

    Reply
  13. Rita says

    August 22, 2011 at 9:00 am

    Great post; I was looking for a way or roasting these; thank you!
    Rita

    Reply
  14. Mssukki says

    October 26, 2011 at 7:02 pm

    Yummy…just roasted golden beets and used with olive oil vs. reg oil and perfect!

    Reply
  15. rump steaks says

    November 14, 2011 at 2:56 am

    This looks so easy and delightful. I really like red beets, but never recognized there was another comparative in the household. I can’t delay to try this!

    Reply
  16. Mgbg says

    November 19, 2011 at 8:32 pm

    Just bought some golden beets today at Whole Foods….can’t wait to try them. Just curious….why vegetable oil and not olive oil?

    Reply
  17. jentinyurbankitchen says

    November 20, 2011 at 2:39 am

    Hi Mgbg,

    Olive oil  would work fine too! I probably just had canola oil on hand and ended up using that! I’m sure olive oil would work too.

    Enjoy!

    Jen

    Reply
  18. Jjager1963 says

    November 29, 2011 at 8:10 pm

    I had received some vegetables from a local farmer and I was unsure of what they were. I was doing a chicken tomato stew and decided to cube & saute them with onions, garlic, mushrooms in butter. I noticed the yellow, ringed interior, but was really impressed with their flavor. I was unable to locate them at my local grocer and was very disappointed. Then just today I was watching food network and they were working with golden beets! I am so excited to find some new ways to make my new favorite vegetable. Good job!

    Reply
  19. Brittanypetitt says

    December 14, 2011 at 9:37 pm

    Don’t forget to sauté the greens as well….its a whole meal 🙂

    Reply
  20. jentinyurbankitchen says

    December 14, 2011 at 10:04 pm

    Of course! I even have a post on it! http://tinyurbankitchen.com/2009/11/beets-part-ii-beet-greens.html

    Reply
  21. Tbkomparda says

    January 20, 2012 at 7:03 pm

    I love, love golden roasted beets I actually use Macadamia oil because it has a great flavor and can tolerate high temps. I often pair the beets with roasted organic brussel sprouts they go good together  

    Reply
  22. jentinyurbankitchen says

    January 20, 2012 at 9:20 pm

    Neat trick! Thanks for sharing!

    Reply
  23. Bev Hawes says

    March 10, 2012 at 12:44 am

    Just did the beets this way, but added a couple of red potatoes, with skins on, a brown potato with skin on and a red pepper that was beginning to show its age!  Rolled beets first in mix of salad and olive oil, put in one end of greased jelly roll pan, then the potatoes in same oil mix, and finally pepper. Bit of Kosher salt/ Roasted 25-30 min.  Meanwhile chopped greens, started steaming them with a bit of water.  Then ranch style dressing dipped cod, [any white fish would do!], rolled in seasoned bread crumbs – some spicy seafood seasoning, chopped parsley and thyme, but whatever! would work. At 15 minutes on the beets etc, added the cod in a pyrex dish to oven.  Made a sugar, balsamic and rice vinegar blend in a bowl with a bit of chopped garlic.  Steamed greens were tossed in that – a very pretty plate, with the white fish, the yellow beets, red peppers etc., and a little bowl on the side with the sweet n sour beet greens.  My mom always did this last, except for the garlic and I just combine the vinegar/sugar til it tastes good on my finger and that’s it!  MDH – of 50+ years said it was wonderful.  [His mom was not an adventurous cook!  shhh]

    Reply
  24. Deborah Kuhnen says

    October 15, 2012 at 3:09 pm

    Yum, I love roasted beets. I’m going to make these tonight, but with some halved Brussels sprouts and red onion chunks mixed in. I was looking for something to serve with the wild halibut I bought and this sounds perfect 🙂

    Reply
  25. Miss Kitty from the Fort says

    October 18, 2012 at 11:42 am

    I just bought these beautiful creatures. Going to roast them with a butternut squash and maybe some sweet potatoes oh and perhaps a parsnip or 2. Roots and gourds! 🙂

    Reply
  26. Dani-emma Richardson says

    January 6, 2013 at 12:59 pm

    I have decided that one of my New Years Resolutions is to only splurge in the produce section at my local grocery store, and golden beets are what caught my eye! I am so excited to have these for dinner tonight!! Thanks!

    Reply
  27. joan says

    January 23, 2013 at 11:39 am

    Awesome recipe – just made these and they are delish!! Thanks for sharing!

    Reply
  28. Jennifer Che says

    January 23, 2013 at 12:09 pm

    You’re welcome!

    Reply
  29. Sarah Louise Tyler says

    May 28, 2013 at 11:22 pm

    I do mine this way but add rosemary at the beginning and a splash of balsamic about 5 minutes before I take them out of the oven, D-LISH!

    Reply
  30. Tom says

    November 2, 2013 at 2:44 pm

    Thanks for this … I just got some golden beets in my biweekly box. Your presentation looks great!

    Reply
  31. Mojo says

    November 5, 2013 at 12:04 am

    Try the golden beets with a bit of orange juice and Grand Marnier in the mix. Awesome. Also, be on the look-out for candy cane beets – red and cream swirls inside the beet. Very festive and delicious too!

    Reply
  32. Dori says

    December 30, 2014 at 6:52 pm

    Great recipe! So easy and quick!

    Reply
  33. Charissa says

    March 5, 2015 at 9:58 pm

    These were delicious! Thanks for sharing the recipe.

    Reply
  34. Holly says

    March 20, 2015 at 6:25 pm

    Thank you for recipes and for posting pictures of the finished roasted beets! It gave me the direction I needed to use the golden beets I had bought with a desire to be able to cook more diverse veggies that taste good and are nutritious.

    Reply
    • Jennifer Che says

      March 22, 2015 at 11:18 pm

      Great!

      Reply
  35. Lauren A says

    May 23, 2015 at 11:25 pm

    Thanks so much for posting/blogging about this, Jen! I shall try this approach tomorrow with the golden beets I was given at the farmer’s market today by my brother. Take care and que dios te bendiga!

    Reply
  36. Ryan Berger says

    August 6, 2015 at 1:40 pm

    I must know, what kind of knife are you using? It’s beautiful!

    Reply
    • Jennifer Che says

      August 7, 2015 at 9:25 am

      These are Masamoto Tsukiji knives I bought in Japan.
      http://tinyurbankitchen.com/masamoto-tsukiji/

      Reply
  37. David Hutchison says

    October 27, 2015 at 2:47 pm

    I have made these beets several times now and each time when I do them for dinner guests they get rave review. Thanks for such a simple recipe.

    Reply
    • Jennifer Che says

      October 29, 2015 at 12:10 am

      You’re welcome!

      Reply
  38. Nicole says

    November 9, 2015 at 5:17 pm

    Yum! Thanks for keeping it so simple!

    Reply
  39. Carol says

    January 12, 2016 at 4:16 pm

    Very happy with this recipe! My family isn’t as keen on beets as I am, so I can eat ALL THE BEETS with no guilt.

    Reply
  40. Alison says

    February 18, 2016 at 7:01 pm

    Just love beetroot, and just found golden beetroot. So I’m cutting out the middle man and have ordered seeds and will grow my own.

    Reply
  41. Delmonte says

    June 6, 2016 at 9:45 pm

    I love golden beets! They can be hard to find but if you have a Seasons 52 near you they have a golden beet salad. It’s just chunks of beet w/ goat cheese and pistachio nuts and a little balsamic to die for!

    Reply
  42. Nancy Robinson says

    July 11, 2016 at 6:28 pm

    So glad to see your simple recipe for roasting golden beets! Not only are they less messy to prepare, as you point out, but they taste way better than red beets, roasted or otherwise! I got onto these at a local restaurant in the Burlington, VT area where I live, and have been hooked ever since 🙂

    Reply
  43. Michelle Ventresca says

    July 24, 2016 at 6:35 pm

    Thanks for sharing your recipe for golden beets, they look terrific. I love colorful plates! Went looking for recipes after a friend posted a pic of golden beet salad with feta.

    Reply
    • Jennifer Che says

      July 25, 2016 at 11:26 pm

      You’re welcome! Glad you enjoyed them. 🙂

      Reply
  44. Sharon Hamilton says

    August 14, 2016 at 11:47 am

    Saw a salad made with golden beets last year and it looked delicious. couldn’t find any. Finally at t he end o the year found a gigantic one but wa too tentativebaout getting it. Just this week I found a bunch and am determined to make them. Your recipe looks wonderful. Will do it tonight. with petite broiled steaks and mini potatoes.

    Reply
  45. sim says

    August 4, 2017 at 4:11 pm

    Steam washed beets for 5-10 mins before peeling them by rubbing the skin and hairy roots off. the skin and leaf stalk rubs off very easily. Then you can roast the beetroots

    Reply
  46. Gary LA says

    August 18, 2018 at 9:12 pm

    With utmost love and respect to everyone, anybody afraid of Red Beet’s Juice STAINS and BLEEDING in their kitchens are truly spoiled ungrateful LAZY BRATS because the red bleeding beet juice stains are totally harmless usually fade wipe up disappear fairly easily and quickly with plain water without a fuss or second thought and make a great facial rosy rouge for dress-up make-up and Halloween masquerade parties!!!! Red Beets’ juice is a most beautiful color and goes GREAT with whole natural white and-or pink grapefruit juices as well!!!!

    Reply
  47. Theresa Anderson says

    February 17, 2019 at 2:47 pm

    After roasting, I put the roasted beets in the refrigerator. Used them in a dinner salad with apple cider vinaigrette and feta cheese. They were a little tricky to peel, next time I will leave the stalks on to peel.
    Very good!

    Reply

Trackbacks

  1. Roasted Golden Beets with Balsamic Glaze | Clove of Garlick says:
    June 26, 2015 at 4:13 pm

    […] Here’s my recipe, which I adapted from here and here. […]

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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