Roasted beets are full of antioxidants, vitamins and minerals, making them a great healthy pregnancy snack. In the summertime you can find beets at your local store or farm stand. Today I’m sharing how to roast beets in the oven and an easy dressing to go on top for a delicious summer snack. It’s not often you get to eat a food that is dark red or purple, so grab some beets and let’s get started!

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An Ode to my Childhood
When I was in high school I’d always go to the local grocery store to meet my mom for lunch. It was a health food store and they always had the best pizzas. My order every time was two slices of pizza, roasted beets, and artichoke and greens salad.
I’m one of those people who orders the same food every time I go to the restaurant, LOL. I know that’s not the best way to be but I can’t help it – when I find something I like I just keep eating it!
After years of eating the best beet salad from the store, I knew it was time to share how you can make this delicious and healthy snack for yourself. Being in my third trimester of pregnancy at the moment, I’m also always on the lookout for good healthy pregnancy snacks. Beets are packed with vitamins, nutrients, and antioxidants, making them a great choice no matter what time of year!

Different Color, Different Benefits
Beets are a great source of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C (source). But that’s not the only reason I try to eat beets once or twice a week in our diet.
The main reason is because they are a purple/red color. Yep, because of their color.
Did you know that eating foods of different colors can bring great health benefits?
I was reading this article and found it fascinating how the color of our food can determine some its health benefits. For example, food that is blue or purple can have these benefits:
- antioxidant
- anti-inflammatory
- may help improve brain function
- may help lower risk of heart disease, type 2 diabetes, and neurological disorders
In another example, foods that are red can have these benefits:
- antioxidant
- anti-inflammatory
- may help increase oxygen intake
- may help lower risk of high blood pressure, heart disease, and certain cancers
So since most beets are either purple or red, I’d say those are some pretty good benefits!

TOOLS NEEDED FOR ROASTED BEETS
Cutting knife
Tin foil
Baking Tray
Paper Towels
A couple mixing bowls (for the beet discards)
HOW TO ROAST BEETS STEP BY STEP
Preheat the oven to 400 degrees F.
Chop the leaves off the beets. You can eat them in a salad, cook them, or throw them in the compost.
Cut off any remaining parts of the beet on the ends (sometimes there will be a tail coming off the root). Your beets should be a nice round circle.
Wrap each beet in aluminum foil. Now, you still have the skins on the beets, so if you are worried about using aluminum there is still a barrier of skin between the foil and the vegetable.
Place the wrapped beets in the oven for 30 to 45 minutes, or until a fork can easily pierce the beet. Note: smaller beets will cook faster and larger beets may need more time.
Take the foil off the beets and let cool a bit.
Next use a paper towel in each hand and peel the skin off the beets. I recommend having a couple mixing bowls nearby for the paper towels and the beat skins. Note: the inside of the beets are what makes your fingers stained, not the skins.
Add some beet dressing (recipe below) and enjoy!




HOW TO MAKE BEET DRESSING
This is a quick and easy dressing recipe for your roasted beets.
1/4 cup olive oil
2 tbsp balsamic or apple cider vinegar
1/4 tsp salt
optional: 1/2 tsp dijon mustard
Add all the ingredients to a mason jar and whisk with a fork. Pour over beets and enjoy!
TIPS FOR MAKING ROASTED BEETS
When using aluminum foil, tear a medium size rectangle piece of foil, and then tear it in half again. This will use less foil since you don’t need much to cover a beet.
If you have multiple sized beets, you can wrap two small beets in one foil square.
Remember that smaller beets will cook faster than bigger ones. Sometimes the farmers near us grow tiny beets and these only take 20-30 minutes to roast. If I buy beets from the store they tend to be much bigger, and those take 40-50 minutes to roast.
Different Ways to Cook Beets
In this tutorial, I showed you one way to roast beets in the oven.
But there are other ways to cook your beets.
You can also boil beets or even steam them.
I’ve always done the roasting method. Now usually the tricky part about making beets is getting the skins off. The skin itself doesn’t stain your hands red, but once you touch the beet underneath it tends to stain your hands red.
With the roasting method, I use paper towels to peel the skin off, so I can protect my fingers. Now a little red may still get through, but hey if you’re cooking farm to table what do you expect 🙂
More Healthy Pregnancy Snacks
Homemade All Natural Ice Cream
Sneaky pasta alternative: how to make spaghetti squash
Roasted Chicken One-Pot Dinner
Follow along with more of my daily life over on Instagram.

Perfect Oven Roasted Beets
Beets are full of antioxidants, vitamins, and minerals, making them the perfect snack for any time of year. They are especially a go-to during my pregnancy. Learn how to roast beets in the oven in this easy tutorial.
Ingredients
- 1 head of beets, stems on or off
Instructions
- Preheat oven to 400 degrees F.
- Chop the leaves off the beets. You can eat them in a salad, cook them, or throw them in the compost.
- Cut off any remaining parts of the beet on the ends (sometimes there will be a tail coming off the root). Your beets should be a nice round circle.
- Wrap each beet in aluminum foil. Now, you still have the skins on the beets, so if you are worried about using aluminum there is still a barrier of skin between the foil and the vegetable.
- Place the wrapped beets in the oven for about 30 to 45 minutes, or until a fork can easily pierce the beet. Note: smaller beets will cook faster and larger beets may need more time.
- Take the foil off the beets and let cool a bit.
- Next use a paper towel in each hand and peel the skin off the beets. I recommend having a couple mixing bowls nearby for the paper towels and the beat skins.
Note: the inside of the beets are what makes your fingers stained, not the skins. - Add some beet dressing (recipe below) and enjoy!
Notes
For a beet dressing recipe, combine the below with a fork and pour over the beets after they are done.
- 1/4 cup olive oil
- 2 tbsp balsamic or apple cider vinegar
- 1/4 tsp salt
- optional: 1/2 tsp Dijon mustard
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