My five-year-old recently selected some yellow beets at the market and insisted we cook them together. I couldn’t resist. I usually use red beets, so trying the yellow variety was a pleasant surprise. Roasting transforms beets into sweet, tender pieces with a depth of flavor that boiling or eating them raw rarely brings out. I like to serve roasted beets as a simple, nutritious side dish, and I often roast extra to use as a salad topper later in the week. This straightforward roasted yellow beet recipe highlights the natural sweetness of the beets — just a little lemon, olive oil, coarse sea salt, and fresh parsley are all that’s needed for a delicious result.
Roasted Yellow Beets
Sweet, slightly salty, and tender while still holding their shape, these roasted yellow beets make a lovely side dish or an excellent addition to salads and grain bowls.
Ingredients
- 1 lb yellow beets, trimmed and washed well
- 1 tbsp olive oil
- Juice from 1 small lemon
- Coarse sea salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (about 200°C).
- Place the trimmed, washed beets on a sheet of aluminum foil. If the beets are small you can group several together; larger beets roast best when wrapped individually. Fold the foil loosely around the beets to form sealed packets, and place the packets in a baking dish or on a rimmed baking sheet.
- Roast the beets in the preheated oven for 45–60 minutes, depending on their size. Check for doneness by inserting a fork or small knife into the center; the beet should be tender but not mushy.
- Allow the beets to cool until they can be handled comfortably. Use a paper towel to hold each beet and rub to remove the skin — it should slip off easily. Repeat until all beets are peeled.
- Slice the peeled beets and arrange them on a serving platter. Drizzle with olive oil and lemon juice, then sprinkle with coarse sea salt, freshly ground black pepper, and the chopped parsley. Serve warm or at room temperature.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate
Number of servings (yield): 4
Culinary tradition: USA (General)
Calories: 89
Fat: 3.5g
Protein: 2
Entire recipe makes 4 servings
Serving size is about 3/4 cup
Each serving = 4 Smart Points/2 Points
PER SERVING: 89 calories; 3.2g fat; 0.51g saturated fat; 13g carbohydrate; 8.05g sugar; 2g protein; 4g fiber
Tips and variations: Roast extra beets and refrigerate them for up to 4–5 days. Chilled slices add color and flavor to salads, grain bowls, or sandwiches. For more complexity, toss the warm slices with a splash of balsamic vinegar or add a sprinkle of crumbled goat cheese or toasted nuts when serving. You can also roast beets with their greens attached — the greens can be sautéed separately as a nutritious side.