These roasted golden beets are a simple but elegant side dish for any meal! Roasted beets are tender, slightly sweet and pair beautifully with everything from roasted chicken, to seafood, to your favorite salad! They're one of my favorite easy Thanksgiving dinner sides!
You just need a couple ingredients to make delicious roasted beets!
Golden Beets - Golden beets (also known as yellow beets or golden beetroots) are a milder, sweeter variety of beet with the most stunning bright yellow flesh. But you can use regular red beets if you prefer!
Fresh Thyme - You could also substitute fresh sage or rosemary!
Honey - This is optional, but a little drizzle of honey compliments the flavor of the roasted beets!
Flaky sea salt - My favorite finishing salt for garnishing these beets is Maldon Flaky Sea Salt because it has the best flavor and texture.
How To Cook Beets
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Thoroughly wash the golden beets and peel if desired. Then slice into quarters (you can do smaller pieces if desired).
Arrange the beets on a baking sheet and drizzle with olive oil, fresh thyme, and a sprinkle of salt and pepper.
Bake at 425°F for about 30-45 minutes or until fork tender.
Drizzle with honey and sprinkle with more fresh thyme and flaky sea salt.
How to Enjoy Roasted Beets
These roasted golden beets are delicious for any number of occasions! They also happen to be naturally vegan and gluten-free which makes them extra versatile.
- Serve as a side for Thanksgiving dinner or any weeknight meal!
- Add them to any fall salad!
- Put on top of pizza.
- Blend up to make hummus or beet pasta!
- Eat them cold right out of the container (my preferred method).
Store roasted golden beets in an airtight container in the fridge for up to 5 days. Serve cold or crisp them up under the broiler!
I love golden beets because they're a little sweeter and milder in flavor than red beets. However, you can use regular red beets if you prefer!
The beets are done with a fork or knife slides in easily to the center without any resistance.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Roasted Golden Beets
- 1 tablespoon honey
- fresh thyme
- flaky sea salt
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Thoroughly wash the golden beets and peel if desired. Then slice into quarters (you can do smaller pieces if desired).
- Arrange the beets on a baking sheet and drizzle with olive oil, fresh thyme, and a sprinkle of salt and pepper.
- Bake at 425°F for about 30-45 minutes or until fork tender.
- Drizzle with honey and sprinkle with more fresh thyme and flaky sea salt.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.