• Serves 4
  • 60 minutes
  • Difficulty Easy
  • 4 Ingredients


Beetroots are an extremely versatile ingredient that can be used in a variety of dishes, from salads to sweet treats. Once roasted, beetroots will keep in the refrigerator for up to a week so once they are cooked they can easily be enjoyed seven days a week.

Although roasting beetroots is not the only way to prepare the earthy root vegetable, roasting brings out the sweetness of the beet, and transforms the texture of the beet from something crisp and crunchy into something soft and irresistibly tender.

When it comes to choosing the right beetroot for roasting, pick beets that feel hard in your hand and if you can, opt for beets with their leaves still attached as these are the freshest. The beet’s greens also wilt down beautifully and can be enjoyed in salads, stir fries and anywhere else a little extra green might be welcome.

Ingredients (serves 4)

  • 8 fresh beetroots
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sea salt flakes
  • 2 sprigs fresh thyme


  1. Preheat oven to 200 degrees.
  2. Carefully wash the beetroot under cold running water and pat dry.
  3. Cut away the leaves making sure you leave at least 2.5cm of stalk, preferably a little more.
  4. Place the beets in a large oven proof baking dish and sprinkle with olive oil.
  5. Roll the beetroot in the oil to make sure it is well covered. Sprinkle with sea salt and thyme.
  6. Place in the oven and bake for 40 – 45 minutes or until the beets are soft but haven't shrunk.
  7. Remove from the oven and set aside to cool.
  8. Once cooled, rub the skin away, it should come away easily. To avoid staining your hands you may want to wear gloves.
  9. Cut away the stalks and then use as desired.

  • Yep, roast pumpkin is heavenly. I grew heirloom beetroots this year (they’re the different coloured ones) and pickled a few of them. Opened a jar the other day and they don’t taste like the purple pickled ones :/ I threw the jar out


  • Same as other comments I’ve only seen purple. Thanks for the recipe.


  • Wow. Love the colour of these beets. Have never tried the yellow before. Will have to see if our local store stocks them.


  • i’ve only ever seen purple beets. this is an interesting way to enjoy these


  • Interesting. Don’t think I’ll give these a go :/


  • yellow beets – wowza! Thanks for the tips and recipe, you have taken the stress out of it for me!


  • This is the first time I have ever seen beetroots that are yellow.


  • I’ve never seen yellow beets. I love beetroot but only use the canned version and I’m not confident or sure how to prepare the fresh version.


  • Easy and delicious roast beetroots, thanks so much!.


  • Mmm, we love roasted beetroot ! I add often some cloves of garlic, so yum !

    • Garlic roasted with beetroot sounds tremendously tasty- top tip!


  • Thanks for sharing this recipe – I was unaware that they would last so long cooked in the fridge – will be baking more on their own in future for an extra veg on the plate.


  • Easy and healthy.Great to be snack.


  • what a really yummy recipe!
    Thank you for sharing!


  • Yum. What kind of beetroot have you used – I haven’t come across ones that are yellow in the centre before.

    • Yellow… I was thinking the same thing


  • So good for you…. I regularly roast beetroot…..will have to try this recipe with its thyme


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