Crispy Roasted Beets (spicy optional)

I will never forget the first time I tasted crispy roasted beets.

We were at our dear friends’ fall wedding in upstate New York. The reception took place in a cozy, rustic barn, and we feasted on a beautiful family-style meal. Most memorable in the spread was the huge platter of roasted root vegetables.

In addition to the usual suspects of potatoes and carrots and less usual suspects like parsnips, the dish also included a brand new (to me) roasted veggie: beets. Not the kind of beets I had ever tried. These beets were WAY more interesting…they had texture and flavor all on their own.

That lovely fall NY day in 2008, beets upgraded from tolerable to my top 3 veggies.

Ways to Use Crispy Roasted Beets

These days, I roast beets often, usually during the day when I am working from home. Since my initial inspiration, I have added spice to the flavor profile because it is the perfect contrast with the natural sweetness of the crispy beets.

I love to snack on them all by themselves, they are so addictive and healthy! But once in a while I save a few to include in our dinner, either in a salad or bowl;).

I also love to include crispy roasted beets with other roasted veggies as an appetizer or side dish when entertaining, paired with my Delectable Tahini Sauce.

Without further adieu, here is my simple recipe for perfectly roasted beets:

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5 from 4 votes

Crispy Roasted Beets (spicy optional)

No need for foil (or even peeling!) in this beet recipe. Simply roast in a method similar to other vegetables. The crispy texture and touch of heat balance this naturally sweet veggie beautifully. Be careful, they are addictive!
Prep Time5 mins
Cook Time55 mins
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Keyword: crispy roasted beets, roasted beets
Servings: 5
Calories: 70kcal
Author: Jennifer Freedman


  • oven or toaster oven


  • 3 medium/large beets, cut into bite-size slices 1/2 inch thick, ideally with 2 flat sides for even cooking about 4 cups
  • 3 teaspoons olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper optional, or pepper of choice


  • Preheat oven to 400.
  • Clean beets. Cut off stems and root. No need to peel, the skin will aid in crispy texture!
  • Cut beets into even, slice into bite-size pieces 1/2 inch thick, ideally with 2 flat surfaces. Consider avoiding a wooden cutting board as the beet juices tends to stain.
  • Toss all ingredients together and mix.
  • Transfer beets to cookie sheet or baking pan. If using red beets, use parchment paper for easier clean up. Avoid overlapping pieces.
  • Roast at 400 degrees for about 40-50 minutes, turning occasionally.
  • Check beets towards end of cook time. Ideal texture is soft on the inside and slightly crisp on outside, especially the skin parts.

If you try this recipe, please tell me what you think by rating and reviewing below!

Pin Crispy Roasted Beets for later:

If you liked this recipe, you may also like:

Garlicky Roasted Cauliflower with Capers & Panko

Delectable Tahini Dressing/Dip/Sauce

Air Fryer Tofu

Easy Just Egg Frittata

Or check out all my recipes!



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