How to…Make Roasted Beets!

Sunday afternoon, after doing a cooking presentation as part of the Festival of Butterflies at Powell Gardens, I spent a few minutes talking with some fellow moms about how easy it would be to decorate butterfly sugar cookies using dye-free pink, green, and yellow frosting.

After explaining how to make the pink frosting using roasted beets as the dye, and telling the ladies that the recipe could be found here on my blog, one of the moms nodded enthusiastically as she casually said, “And, of course, the directions on how to actually roast the beets are on your blog as well, right?”


“Well, no. They are not,” I quietly said. “But, they should be. You know what, I will make this my very next post!” (Seriously, I’ve been meaning to put this info up for at least a year.)

So, for the mamas wanting to decorate dye-free butterfly cookies, and the rest of you who have sent email or Facebook messages asking the best way to roast beets, here you (finally) go!

(This is also the way we prepare beets for use in salads, mindless munching, or as a simple side item  tossed with goat cheese and a vinaigrette.)

Basic Roasted Beets Recipe


Beets, as few or as many as you would like

Instructions (Takes one hour, 2 minutes active):

Preheat oven to 400 degrees.

While oven heats, wash beets. If necessary, remove greens and set aside for a future use. Trim little tails off the bottom of the beets.

Line a rimmed baking sheet with foil, to prevent any leaky beet juice from staining your baking sheet or oven.

Wrap each individual beet in foil, bunching the foil together at the top. The beets will steam in the foil packets while they bake. This will improve both their flavor and texture.

Place each wrapped beet on the foil lined baking sheet, gathered part of the foil up.

Bake beets at 400 degrees for one hour, or until beets can be easily pieced with a paring knife. (No need to unwrap foil, just go straight through.)

When tender, remove beets from oven and let rest on baking sheet, still wrapped in the foil, for 30 – 45 minutes, until cool enough to handle.

As you unwrap the beets, use the foil to gently scrub the skin of the beet away from the flesh. This should be a fairly simple process, just use the foil to wipe it away.

Cut stem from the top of the beet.

Cut roasted flesh into whatever shape and size you desire. Feel free to pop a few bites in your mouth along the way.

Serve immediately, refrigerate for up to five days, or puree to use as a pink coloring agent for frosting.


Notes: When the girls were babies, this is also the way that we prepared beets for them to eat as a puree. To expose their palates to the flavors Darren and I loved, we would often stir in just a bit of dijon mustard or goat cheese to prepare them for the tastes they would experience from beets in the near future. Eating beets is one of the best ways to naturally detoxify your blood and liver, and they are packed full of antioxidants. Beets are naturally vegetarian, gluten-free, and nut-free.


Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but Healthnut Foodie will automatically receive a small commission. Your support is greatly appreciated and allows us to help spread the message of real food and living well.

Truestar Health


  1. I never roast beets I always think they will shrivel but your look wonderful I might just give it a try instead of boiling them! 🙂

  2. Yes! I am constantly looking for beet recipes. I didn’t grow up eating them so I’m beet clueless. I can’t wait to try this!


  1. […] would like of each color. One bowl at a time, return frosting to mixer and add desired colorings (beet juice, turmeric, or plant based colorants). Clean and dry bowl between each […]

Speak Your Mind