Roasted Golden Beets

This Roasted Golden Beets side dish brings mellow sweetness, earthy herbal notes and salty tang to the table. Fresh thyme, garlic, and lemon zest add savoury flavour and a bright citrus aroma, while crumbled feta gives each bite a salty finish. Served warm, they’re a colourful vegetable side dish that’s simple enough for dinner at home with a stunning holiday table-worthy presentation.

Roasted vegetables are pure magic. This cooking technique turns ordinary vegetables into showstopping side dishes full of flavour and colour using high heat. It’s the most delicious way to prepare and eat cabbage, Brussels sprouts, parsnips, peppers, potatoes, tomatoes, and asparagus. In fact, if you search the blog for the term ‘roasted’ there are 20 plus roasted veggie related recipes!

Roasted Golden Beets

These Roasted Golden Beets are exceptional as a hot side dish or eaten chilled as a roasted beet salad. When eaten warm, the freshy thyme leaves, lemon zest, and feta flavours enhance the sweet flavour of the yellow beet.

Beets with feta and herbs are a very common winter dish or salad in northern climates. However, using golden beets in place of classic purple beets gives this dish a sunny disposition. They’re sure to bring a smile to your face and remind you that sunnier days are not that far away.

All About Beets

Beets, or beet root, are a staple on the Canadian prairies. As root vegetables, they grow well with very little tending and store all winter long. It’s one of the few true ‘local’ vegetables that aren’t shipped thousands of kilometers.

Fresh beets have an enchanting sweetness (sucrose) which is broken down by natural enzymes into simpler sugars (glucose and fructose) over time. This diminishes the vibrant sweetness of a fresh root vegetable, giving it more of an earthier flavour profile.

There are three main varieties of beets, not including sugar beets used to produce granulated sugar. While classic red beets are the most common, each variety brings distinct visual and flavour characteristics.

Red / Red Ace are the classic dark crimson beet. Rich, deeply earthy, and noticeably sweet when cooked. They come in different shapes from classic round shape to long cylinders.

Golden Beets have a bright yellow-orange exterior and golden interior. Milder, sweeter, and less earthy than red beets, with the added benefit of not staining hands or cutting boards.

Chioggia (Candy Stripe) have striking pink-and-white concentric internal rings. Slightly sweeter and milder, they are best served raw or lightly blanched to preserve their eye-catching pattern (cooking causes the rings to fade).

When buying, choose smooth firm beets without deep cracks or soft spots. If greens are attached, look for fresh, crisp leaves. They are completely edible and can be cooked like Swiss chard or spinach.

To store beets, separate the leafy greens from the roots immediately upon bringing them home. Store roots in a breathable plastic bag in the crisper drawer for up to 3–4 weeks.

Ingredients in Roasted Golden Beets

For this recipe you will need a vegetable peeler or sharp paring knife, a sharp knife and cutting board, a large mixing bowl, measuring cups and spoons, a citrus zester, one or two large baking sheets, and parchment paper.

• Golden Beets
• Olive Oil
• Garlic Powder
• Thyme
• Sea Salt
• Black Pepper
• Lemon
• Feta Cheese

You can use any variety of beet in this recipe. However, note that chiogga beets will lose their ring pattern and become an unappetizing off-white/grey colour as they roast.

How to Make Roasted Golden Beets

To begin, preheat the oven to 425°F and line a large baking sheet with parchment paper.

Peel then slice the beets into ¼ inch thick rounds. Place them in a large mixing bowl, then add olive oil, garlic powder, thyme, salt, pepper, and lemon zest. Toss beets until evenly coated.

Arrange the beets on the prepared baking sheet in a single layer, leaving a little space between the slices. Use two baking sheets if necessary to avoid overcrowding.

Roast for 30 minutes at 425°F, flipping halfway through, until the beets are fork-tender and browned around the edges.

If using two baking sheets, rotate them between the upper and lower racks when flipping the beets. OPTIONAL: Turn your broiler on HIGH. Roast the beets for 3-5 more minutes for more caramelization. Watch the beets carefully because they will burn easily under the broiler.

Finally, sprinkle with the crumbled feta, more fresh thyme leaves and serve hot with an extra drizzle of extra virgin olive oil.

Recipe Tips and Tricks

• Do the slices need to be exactly ¼ inch thick? Aim for a consistent thickness so the beets cook evenly. Thinner slices will cook faster, while thicker slices may need additional time.
• Why aren’t my beets browning? Give the slices enough room on the baking sheet. Crowded or overlapping beets trap moisture, which limits browning. Divide them between two baking sheets if needed.
• How do I know when the beets are ready? A fork should slide easily into the center of a slice, and the edges should have some browning. Start checking at 30 minutes.
• When should I add the feta? Add it after roasting so it keeps its crumbly texture and provides a salty contrast to the sweet beets.
• Flavour: yellow beets have a much milder taste than the red ones.

Leftover Storage

Keep the cooled, roasted beets in a shallow airtight container or tightly wrapped and use within 4 to 5 days, though they can last up to 7 days. I love to eat the leftovers cold, as a golden beet salad with arugula, beluga lentils, grapes, with a drizzle of lemony vinaigrette.

For longer storage, freeze roasted beets in an airtight container or heavy-duty freezer bag (we like to use a vacuum sealer) for 6 to 12 months.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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