Roasted Beets Recipe – Easy Oven & Instant Pot Guide

Last Updated on 2 months by Neha Deshmukh

Roasted Beets Recipe – Easy Oven & Instant Pot Guide

Hey everyone! I have to admit, beets weren’t always my favorite. But then I discovered how incredibly versatile – and delicious! – they are when roasted. Seriously, roasting transforms them. They become sweet, earthy, and just…amazing. I’m sharing my go-to method for perfectly roasted beets, both in the oven and the Instant Pot. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy, requiring minimal effort for maximum flavor. Plus, it’s a fantastic way to add a vibrant pop of color and a boost of nutrients to your meals. Whether you’re a beet lover already or looking to give them another try, you’ll adore this simple guide. It’s a healthy side dish that even picky eaters might enjoy!

Ingredients

Here’s what you’ll need:

• 5 medium beets (about 600-700g)
• 1 tablespoon olive oil (about 15ml)

Ingredient Notes

Let’s talk beets! There are so many beautiful varieties to choose from.

• Red beets are the most common, with a classic earthy flavor.
• Golden beets are milder and sweeter, and won’t stain your hands as much (a win!).
• Chioggia beets (also known as candy stripe beets) are stunning with their pink and white rings – they add a beautiful touch to any plate.

As for the olive oil, a good quality extra virgin olive oil really makes a difference. It adds a lovely flavor and helps the beets roast beautifully. Don’t be afraid to splurge a little here!

Step-By-Step Instructions

Okay, let’s get down to business. Here’s how to roast those beets!

Oven Method:

1. Preheat your oven to 350°F (175°C).
2. Give your beets a good wash and pat them dry with paper towels. No need to peel them yet!
3. Trim off the top stems and root ends. Then, carefully halve the beets vertically through the center.
4. Line a baking tray with foil. This makes cleanup so much easier. Arrange the beet halves cut-side down on the tray.
5. Drizzle lightly with olive oil.
6. Wrap the tray tightly with foil. This helps steam the beets, making them tender.
7. Roast for 45-60 minutes, or until a knife easily pierces through the beets.

Instant Pot Method:

1. Add 1 cup (240ml) of water to your Instant Pot.
2. Place the trivet inside.
3. Arrange the whole, unpeeled beets on the trivet.
4. Seal the lid and make sure the valve is set to sealing.
5. Pressure cook on High for 15 minutes for medium beets. Adjust the time to 10-25 minutes depending on their size.
6. Allow a 10-minute natural pressure release. Then, carefully transfer the beets to a bowl to cool before peeling.

Cooling & Peeling (for both methods):

Once the beets are cool enough to handle, the skins should slip off easily. I like to use paper towels to rub off the skins – be warned, it will stain the paper towels (and potentially your hands!).

Expert Tips

Here are a few things I’ve learned along the way:

• Easy Peeling: If the skins are stubborn, try briefly running the cooled beets under cold water.
• Checking for Doneness: A fork or knife should slide in easily with little resistance.
• Preventing Staining: Wear gloves if you’re worried about staining your hands! Or, embrace the beet-stained hands – it just means you’ve been cooking something delicious.
• Don’t discard the greens! Beet greens are edible and nutritious. Sauté them like spinach for a tasty side dish.

Variations

Let’s get creative!

• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free – perfect for everyone!
• Spice it Up: Add a pinch of ginger or chili flakes to the olive oil before roasting for a little kick. My friend, Priya, loves adding a dash of garam masala!
• Festival Colors (Holi Inspired): Use a mix of red, golden, and chioggia beets for a vibrant, colorful dish reminiscent of the Holi festival.
• Honey Glazed: For a sweeter treat, drizzle a teaspoon of honey over the beets during the last 15 minutes of roasting.

Serving Suggestions

Roasted beets are incredibly versatile. Here are a few ideas:

• Salads: Add them to a mixed green salad with goat cheese and walnuts.
• Roasted Vegetable Medley: Combine them with other roasted veggies like carrots, potatoes, and Brussels sprouts.
• Beetroot Raita: Blend roasted beets with yogurt, cumin, and cilantro for a refreshing raita.
• Simply as a Side: Enjoy them on their own with a sprinkle of salt and pepper.

Storage Instructions

Leftover roasted beets can be stored in an airtight container in the refrigerator for up to 3-5 days. They’re also great for meal prepping!

FAQs

Let’s answer some common questions:

1. What is the best way to tell if beets are done roasting/pressure cooking?

A fork or knife should easily pierce through the beets with little resistance. They should feel tender, not hard.

2. Can I roast beets with the greens still attached?

While you can, it’s best to remove the greens. They can become bitter during roasting. Plus, you can save the greens to sauté separately!

3. How do I prevent my hands from staining when handling beets?

Wear gloves! Or, work quickly and wash your hands immediately after handling the beets. A little lemon juice can also help remove stains.

4. Can roasted beets be used in other recipes?

Absolutely! They’re fantastic in salads, soups, dips, and even desserts (beetroot chocolate cake is amazing!).

5. What’s the difference between roasting and pressure cooking beets?

Roasting gives the beets a slightly caramelized flavor, while pressure cooking is faster and results in a more tender beet. Both methods are great!

6. Can I use different types of oil besides olive oil?

Yes, you can! Avocado oil or coconut oil are good alternatives. However, olive oil adds a lovely flavor that complements the beets beautifully.