There’s a lot to love about a roasted beet recipe that’s easy, tastes amazing and boasts a broad range of essential nutrients. This recipe for roasted beets goes beyond the norm for a unique flavor that’s bound to send your tastebuds singing!
Whether you’re hosting an event, looking for an easy weeknight side dish or crave something new and different, this sweet and savory roasted beets with berries recipe is “jam” packed with a plethora of health benefits. Our take? There’s no better option for roasting beets than this easy, plant-forward recipe.
Here are some things I think you’ll appreciate about our favorite roasted beets:
- Ripe blackberries are bursting with flavor.
- Quick and easy weeknight dinner side dish recipe.
- Nutrient-dense and full of heart-healthy fiber.
- Perfect for entertaining guests or taking to pot lucks and parties.
What’s more, this easy roasted beets recipe is highly versatile and pairs well with an array of main dishes. Think balsamic baked chicken, grilled salmon or roasted pork tenderloin with a simple side salad. The possibilities are endless!
Roasted Beets with Berries Recipe Ingredients
The best roasted beets recipe is one that has a short ingredients list and requires little effort to create big flavors. Ripe blackberries are a unique addition to beets and are sweet at their peak while crushed pecans boast healthy fats and fiber. Goat cheese and balsamic glaze take this roasted beet recipe to the next level. Here’s what you’ll need.
- Beets – Also known as beetroot, beets are the primary ingredient in this roasted beetroot recipe.
- Blackberries – Juicy blackberries pair beautifully with oven-roasted beets.
- Crumbled goat cheese (optional) – If you choose to add the goat cheese, herbed or honeyed varieties are absolutely delicious in this vegetarian side dish.
- Pecans – We use crushed pecans in this recipe, but feel free to use candied pecans, walnuts or even pistachios!
- Balsamic glaze – Just a drizzle of balsamic glaze adds depth to this roasted beetroot recipe.
Health Benefits of Beets and Blackberries
Have you ever heard of anthocyanins? It’s a funny word with big meaning. Anthocyanins are a powerful antioxidant prevalent in purple or blue-violet hued foods, such as beets, blackberries, purple cabbage and plums, among many others. Anthocyanins offer a broad spectrum of health benefits, including:
- Anti-inflammatory properties
- Blood sugar and cholesterol regulation
- Cancer-fighting properties
- Immune system support
- Brain function support
A recent study by the Journal of Agricultural and Food Chemistry found that anthocyanins may have the potential to reduce the risk of Type 2 diabetes. What’s more, according to WebMD, the more vibrant the purple, blue and violet hues in the fruit and vegetables, the more anthocyanins. Bring us all the purple foods! Beets and blackberries are packed with antioxidant goodness!
How to Roast Beets
Roasting beets can seem intimidating if you’re not used to working with this bright and beautiful vegetable. Below are step-by-step instructions for how to roast beets.
Prepare the oven and rimmed baking sheet. Move an oven rack to the middle position and preheat the oven to 400 degrees F. Cover a rimmed baking sheet with aluminum foil. This is an oil-free recipe, however, it’s a good idea to spray the aluminum foil with a thin layer of non-stick cooking spray.
Clean the beets. Remove any greens from the beets, being careful not to nick the tops of the beets too closely to the flesh to avoid a juicy purple mess. Scrub, scrub, scrub your beets under warm water to remove any dirt and grime. Feel free to use a sponge to give it a little extra scrubbing power. Even if you plan to peel the beets after roasting, it’s a smart idea to give the beets a good scrub before they go into the oven.
Prepare the beets for roasting. Once the beets are clean, cut the top and bottom ends off the beets. Next, slice the beets in half, and then into quarters. You can quarter the beets as thick as you’d like as this will depend on the size of beets being used. What’s most important is to ensure the beets are consistent in size for even cooking.
Roast the beets. In a 400-degree F oven, roast the quartered beets for 50 minutes, but keep close to the kitchen. At the 25 minute mark, you’ll pierce a few pieces of beetroot with a fork to check progress, and then toss. 10 minutes before completion, add the blackberries (dispersed among the beets) to the baking sheet.
Complete the dish. Transfer the beets and blackberries to a serving platter and sprinkle with crumbled goat cheese. Garnish with the pecans and drizzle with balsamic glaze. Serve immediately and enjoy!
Roasted Beets: Frequently Asked Questions
How long to roast beets?
This roasted beetroot recipe calls for 2 pounds of beets to cook in a hot oven at 400 degrees F for 50 minutes.
Should I peel the beets?
Whether you choose to peel beets after you roast them is entirely up to you. I scrub my beets well before roasting, and I feel comfortable eating unpeeled beets. Similarly to carrots and parsnips, beet peel contains fiber and other nutrients. However, if you would like to peel beets after roasting, simply let the beets cool and start at the root end. Peel the beets under cool running water. The skin should come right off.
Do beets stain?
Yes, beets have a bright reddish purple flesh that can stain fingers as well as clothes and countertops. Consider wearing gloves when working with beets, and make sure you wear an apron or clothes you don’t mind getting dirty, just in case the juicy beets give off a little splatter here and there.
Is this a gluten-free recipe?
Yes, this recipe leans on plant-forward whole foods that are naturally gluten free.
Can I make this a vegan recipe?
Absolutely! This plant-forward beets recipe is easily modified to make a whole foods, plant-based vegan recipe. Simply eliminate the crumbled goat cheese (feel free to use a vegan alternative).
Is this a low-sodium recipe?
This recipe is naturally low in sodium with no added salt. Goat cheese does contain salt and most vegetables have trace amounts of sodium but, again, we have intentionally made this recipe without added salt.
- 2 pounds purple beets, preferably medium in size
- 6 ounces blackberries, rinsed and dried
- 1/4 cup crumbled goat cheese (optional)
- 2 tablespoons crushed pecans
- Balsamic glaze, for drizzle
- Place an oven rack to the middle position and preheat the oven to 400 degrees F. Cover a rimmed baking sheet with aluminum foil. Spray the aluminum foil with a thin layer of non-stick cooking spray.
- Remove any greens from the beets, being careful not to nick the tops of the beets too closely to the flesh to avoid a juicy purple mess. Scrub your beets under warm water to remove any dirt and grime. Use a sponge, if needed.
- Cut the top and bottom ends off the beets. Next, slice the beets in half, and then into quarters.
- Roast beets for 50 minutes. At the 25 minute mark, pierce a few pieces of beetroot with a fork to check progress, and then toss. 10 minutes before completion, add the blackberries (dispersed among the beets) to the baking sheet.
- Transfer the beets and blackberries to a serving platter and sprinkle with crumbled goat cheese. Garnish with the pecans and drizzle with balsamic glaze. Serve immediately and enjoy!
- Prep Time: 10 mins.
- Cook Time: 50 mins.
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
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