This post contains affiliate links. This means we will receive a commission if you make a purchase. For more information on this type of content, please see our privacy policy .
Discover the perfect Roasted Beets recipe with a tangy Sherry Shallot Vinaigrette -simple, flavorful, and perfect for any meal!
These Roasted Beets were inspired by something that caught our eye in the prepared foods case at our favorite local market. We both love a simple Roasted Beet Salad, so the idea of adding a special sherry shallot dressing gives this dish a tangy, pickled bite with a deep flavor. The garlic and rosemary combine perfectly, while the honey brings out the natural sweetness of the beets.
We love this recipe served warm, but it's just as delicious a few days later, straight out of the fridge. The liquid marinates the beets and soaks in that bold, herbed flavor.
Serve them over a simple arugula salad sprinkled with goat cheese crumbles.
Jump to:
Ingredients
- BEETS: fresh beets (beetroot), peeled and cut into 2" pieces
- SHERRY VINEGAR: we like Capriete 20 Spanish Reserve Sherry Vinegar
- VEGETABLE OIL: ½ C vegetable oil
- SHALLOT: fresh shallot, finely chopped
- GARLIC: fresh garlic cloves, peeled
- HONEY: use local honey if you can
- ROSEMARY: fresh rosemary
- PEPPER: ground black pepper
- SALT: sea salt or kosher salt
*see recipe card for quantities.
🔪 Top tip
Use a pair of rubber gloves when making this recipe, because peeling and cutting the beets can stain your fingers.
Instructions
- Preheat oven to 375°F.
- In a mixing bowl, combine all ingredients and toss over beets.
- Allow to sit for 10 minutes
- Pour beets into an oven safe baking dish lined with aluminum foil.
- Roast beets for 30-40 minutes (or until fork tender), stirring every 10 minutes.
- Remove from oven and allow to cool.
- Serve room temperature or cool in covered container for up to a week.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Variations
- Serve on a bed of greens: for a more traditional salad, serve the fennel and beet mixture over a bed of mixed greens or arugula (try our Arugula & Beet Salad).
- Add grains: for a more filling meal, add brown rice, quinoa, or farro, like our Charred Broccoli and Farro Salad
- Add protein: need more protein? Add Grilled Chicken or quinoa.
🌱More Beet Recipes
Storage
- Store in refrigerator in an airtight container for up to 1 week.
- Make ahead: make the recipe the day before you intend to serve it. Store in an airtight container in the refrigerator and serve cold.
FAQ
To prepare beets for roasting, scrub them clean, trim the ends, and either peel or leave the skins on. Then, cut them into 1" to 2" pieces before roasting.
Roasting beets typically takes 30 to 40 minutes at 375°F, depending on their size. They're done when tender when pierced with a fork.
You don't have to peel beets before roasting. The skins can easily be rubbed off after cooking, but it's a personal preference.
Reheat roasted beets in the oven at 350°F for about 10-15 minutes, or sauté them briefly in a pan with a little olive oil.
Related recipes
🍅 Making this recipe?
- Please feel free to reach out with questions. We're happy to help.
- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Roasted Beets recipe
Discover the perfect roasted beets recipe with a tangy sherry shallot vinaigrette-simple, flavorful, and perfect for any meal!
- Total Time: 55 mins
- Yield: 2 quarts 1x
Ingredients
- 2 Qt fresh beets, peeled and cut into two inch pieces
- 1 C sherry vinegar
- ½ C vegetable oil
- 1 shallot, finely chopped
- 10 garlic cloves peeled
- ½ C honey
- 1 Tbsp fresh rosemary
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Preheat oven to 375°F.
- In a mixing bowl, combine all ingredients and toss over beets.
- Allow to sit for 10 minutes
- Pour beets into an oven safe baking dish lined with aluminum foil.
- Roast beets for 30-40 minutes (or until fork tender), stirring every 10 minutes.
- Remove from oven and allow to cool.
- Serve room temperature or cool in covered container for up to a week.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 255
- Sugar: 26.8 g
- Sodium: 400.2 mg
- Fat: 14 g
- Carbohydrates: 32.7 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Lizze says
2 quarts? Quarts is a liquid measure, I thought. It seems as though I'll have to convert quarts into pounds and ounces, so I can weigh the correct amount at the grocery store when I shop for my beets. Wondering if I'm missing something here?
Jackie says
Hi Lizzie!
Thanks for stopping by! I think we used this measurement because we like to buy our beets at the farmers' market (in quart containers). But it is an excellent question, thank you!
2 quarts of beets would covert roughly to 4 cups. So when you are shopping, we recommend buying 6 baseball sized beets at the grocery store. This should be enough for the recipe.
Please let us know how they turn out!!
best,
K & J