Roasted Beets and Onions
Roasted Beets and Onions, a simple roasted vegetable side dish combining the earthy taste of beets with the sweetness of caramelized onions. A tasty root vegetables pairing that’s perfect as a side dish or topping for salads and bowls!
Love roasted beets? Love caramelized onions? Bake them together! This tasty recipe pairs the sweet flavor of oven-baked onions with the earthy taste of roasted beets for a simple but flexible dish that’s great on its own as a side or as a topping for salads and bowls.
👉 Ready to learn how to roast onions and beets? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and cut onions and beets
First, preheat your oven to 425 degrees F, or 200 degrees C. Then prep the veggies:
- To prep the onions, simple cut the ends off of the onion and then make a shallow slice and remove the outer layer. Then slice into rounds, or halve the onion and then cut into slices.
- To prep the beets, cut the stems from each end and then cut into 1/2 inch cubes. While you can peel the skins from beets, they do soften when baked and do not need to be removed before roasting.
2️⃣ Step Two: Season the vegetable + add to a baking sheet
Once the vegetables are cut, add olive oil to a baking sheet and pour the onions and beets on top, tossing with a spatula (or your hands!) to completely coat them in oil.
Then sprinkle the vegetables with salt, peppers, and sliced garlic.
3️⃣ Step Three: Roast until golden brown
Roast the baking sheet with the onions and beets until they are golden brown, about 35 minutes. At about the 20 minutes mark toss the vegetables with a spatula to make sure they roast on all sides.
💡 Ideas for serving
There are a ton of ways to serve baked onions and beets! Here are a few of our favorites:
- As a simple side dish: Simply roast beets and onions together for a sweet and earthy vegetable side dish.
- Use them as a salad or bowl topping: Chill the vegetables after roasting and then use them as topping on salads or grain bowls.
🧊 How to store
Have leftovers? Here’s how to store your veggies after roasting:
- Refrigerator storage: Store in an airtight container for up to 4 days in the refrigerator.
- Freezer storage: Store in a freezer-friendly bag or container for up to 2 months; note that the thawed vegetables may not have the same texture as before freezing.
♻️ Eco kitchen tips
We’re all about sustainable living here at Fork in the Road! Here are our tips to make this recipe more eco-friendly:
- Take advantage of beet and onion season: The best time to make this recipe is when beets and onions are in season, which is in the cooler months from fall to spring.
- Cook beet greens! Don’t toss beet leaves before cooking beet roots, instead make them into a tasty side dish, add them to pesto sauce, or make them into a smoothie.
🧅 More roasted beet and roasted onion recipes
Want more roasted onions and beets? We’ve got you covered:
FREE MeAL PLANNING GUIDE
Roasted Beets and Onions
Ingredients
- 2 large beets red or golden
- 1 large onion red or yellow
- 2 cloves garlic sliced thin
- 1 tablespoon olive oil
- 1 pinch salt and pepper
Instructions
- Preheat oven: Preheat the oven to 425 degrees (200 C).
- Prep vegetables: Wash beets, slice off stems, and cut into 1/2 inch (1.25 cm) cubes (no need to peel). Slice the ends off of the onion, then make a shallow slice to remove the outer peel. Then slice the onion into rounds, or cut in half and then cut into slices.
- Roast vegetables: Toss the beets and onions on a baking sheet and drizzle with olive oil, tossing to completely cover with oil. Sprinkle with sliced garlic, salt, and pepper. Place baking sheet in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or cool them and use as a salad or grain bowl topping.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut beets and onions ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This recipe is a good source of fiber, vitamin A, and vitamin C.
