Recipe

Sweet Roasted Beets

Tender, caramel-kissed beets roasted until jammy, then finished with a simple honey citrus glaze and a salty, crunchy topper. Easy enough for weeknights, fancy enough to make people think you tried harder.

By Matt Campbell

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4.8

A white platter of glossy sweet roasted beet wedges topped with crumbled goat cheese and toasted walnuts on a wooden table

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Beets have two modes: earthy mystery vegetable and shockingly sweet candy root. Roasting is what flips the switch. High heat concentrates their natural sugars, the edges caramelize, and suddenly the beet is doing the most in the best way.

This sweet roasted beets recipe keeps it simple: roast until tender and glossy, then toss in a quick honey, orange, and balsamic glaze. Finish with something salty and creamy (goat cheese is my usual suspect) and something crunchy (nuts, seeds, whatever you have). It is the kind of side dish that quietly steals the show, then acts innocent about it.

Beets wrapped in foil packets on a baking sheet before roasting in the oven

Why It Works

Roasting = sweetness. Beets are already sweet. Roasting concentrates that sweetness and gives you deeper, almost molasses-like flavor.
Foil packets keep things juicy. The beets steam in their own moisture first, then you uncover them at the end for caramelized edges.
The glaze is fast but dramatic. Honey plus citrus brightens, balsamic adds tang, and salt makes everything pop.
Choose-your-own-toppings. Goat cheese and walnuts are classic, but feta, pistachios, dill, or a sprinkle of chili flakes all work.

Storage Tips

How to Store Leftovers

Refrigerate: Store cooled roasted beets in an airtight container for up to 4 days. If you used cheese and nuts, store them separately for best texture.
Reheat: Warm in a 350°F oven for 10 to 15 minutes, or microwave in short bursts. Add toppings after reheating so they stay crisp and creamy.
Eat cold: These are excellent straight from the fridge on a salad with arugula, leftover chicken, and a drizzle of olive oil.
Freeze: You can freeze roasted beets (no cheese or nuts) for up to 2 months. Thaw in the fridge overnight. Texture will be softer, which is still great for salads and grain bowls.

Common Questions

FAQ

Do I have to peel beets before roasting?

Nope. In fact, I recommend you do not. Roast them with the skins on, then rub the skins off with a paper towel once they are cool enough to handle. Way less mess and zero rage.

What kind of beets should I use?

Red beets give the deepest sweetness and the dramatic color. Golden beets are milder and will not stain everything in a three-foot radius. You can mix them, but roast similar sizes together so they cook evenly.

How do I know when beets are done roasting?

A paring knife should slide in with little resistance, like testing a baked potato. If it fights you, give them another 10 minutes and check again.

Why are my roasted beets not sweet?

They probably needed more time. Sweetness increases as moisture cooks off and sugars concentrate. Also, older beets can be less sweet. A tiny extra drizzle of honey in the glaze fixes a lot.

Can I make these without honey?

Yes. Use maple syrup or brown sugar. For a no-added-sugar option, skip the sweetener and lean on orange juice and a little extra balsamic.

Do beets really stain everything?

Red beets absolutely do. Use gloves if you care about your manicure. If not, welcome to your temporary new identity: Beet Hands.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Aluminum foil (or a covered baking dish)
Chef’s knife and cutting board
Small bowl for the glaze
Microplane or zester (optional, for orange zest)

I started roasting beets as a very practical “I bought them for aspirational salads and now they are judging me” move. The first time I roasted them long enough to get those glossy, candy-like edges, I ate one wedge straight off the pan and had a full main-character moment in my kitchen. Now I make sweet roasted beets whenever dinner needs a little glow-up, or whenever I want a side dish that tastes like I own linen napkins. I do not. I own paper towels and confidence.