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Plate of roasted golden beets with fresh thyme.

Roasted Golden Beets

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  • Author: Deryn Macey
  • Prep Time: 14 mins
  • Cook Time: 40 mins
  • Total Time: 54 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegan


These oven roasted golden beets are made with fresh herbs and lemon for a flavourful and delicious side dish or addition to any salad.


  • 3 large (over 3” diameter.) golden beets (or 4 medium or 5 small beets)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme leaves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest


  1. Preheat oven to 400 degrees Fahrenheit (200 C).
  2. Remove the top and the roots of the beets and peel each one with a vegetable peeler.
  3. Cut the beets into 1 1/2 inch chunks. 
  4. Place the cut beets on a sheet pan and toss with the olive oil, thyme, salt and pepper.
  5. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender and golden brown around the edges.
  6. Remove from the oven and immediately toss with the lemon zest.
  7. Season with salt and pepper and serve warm as a side dish or added to a salad.


Beets: This recipe can be made with yellow beets, red beets or golden beets.

Fresh Herbs: Try thyme, rosemary, sage, oregano or any combination of those. You can also add 1 tsp garlic powder or 1 tbsp minced fresh garlic.

Storing: Roasted beets will store well in an airtight container in the fridge for up to 5 days. 

Freezing: You can freeze cooked beets by spreading them in a single layer on a baking sheet then freezing them overnight. Once each piece is individually frozen, add them to a freezer-safe bag for up to 3 months. 


  • Serving Size: 1/4 of recipe
  • Calories: 75
  • Sodium: 390 mg
  • Fat: 4 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g