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Simple Roasted Cubed Beets for Salads

Roast beets that are fork-tender and perfectly caramelized for any salad with this simple recipe.

Prep Time
7 mins
Cook Time
7 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 4 medium beets purple or golden
  • 1 to 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 375F and line a sheet pan with parchment paper or foil for easy cleanup.
  2. Wash the beets under cold water and pat them dry with a paper towel.
  3. Using a sharp knife, cut off the top greens and stems down to the top of the beet and the bottom stem (what looks like a tail). Using a vegetable peeler, peel the beets if desired.
  4. Cut the beets into 1-inch cubes and transfer them to the baking sheet.
  5. Drizzle the beets with olive oil and season with salt and pepper. Toss to coat all the beet cubes with the oil and seasonings.
  6. Bake in the preheated oven for 35-40 minutes, until fork-tender. Remove from oven.
  7. Serve them warm over a salad, make a warm beet salad, or wait for them to cool down to room temperature. Once cooled, you can store them in an airtight container up to 4 days.