Roasted Golden Beets make a beautiful salad, side dish or appetizer. They are easy to make, juicy and flavorful. Sure to impress everyone!

Why Make Roasted Golden Beets

These beets are so tasty and melt in your mouth once they are roasted to perfection. Golden beets are so beautiful and a fun change up fo a veggie side dish.

This recipe is customizable, you can add or omit whatever you want, the flavors are versatile. The recipe is gluten free and can be made vegan by omitting the cheese.

Roasted Golden Beets have so much great texture. There is crunch from a little almonds, and a wonderful garlic infused oil that’s optional, but really elevates the beets. Try my Kale & Lentil Salad if you love this garlic infused oil. My Lemon Feta Orzo makes for another wonderful side dish to try!

Ingredients Needed

Golden Beets. These are found in the product section with red beets. They can be a little hard to find then red beets but several grocery stores carry them.

Mixed Greens. This is for serving the beets, the mixed greens lay on the bottom of the roasted golden beets.

Goat Cheese. Optional for a creamy, tangy flavor.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Recipe Variations & Substitutions

Golden Beets can be replaced with red beets if needed, the dish might look a bit different but will taste the same.

Cheese. You can use feta cheese if you’d prefer or omit the cheese and make it vegan.

Almonds. Pistachios or chopped cashew will also work.

Steps To Make This Recipe

Step One. Preheat the oven to 425°F.

Step Two. Trim the greens off the beets. Place each beet on a large piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil lightly.

Step Three. Roast on a baking sheet for 60 to 80 minutes, or until soft and fork-tender. *The cooking time will depend on the size of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cooled enough to touch, peel off the skins. If the skins are being stubborn, hold them with a paper towel and use a vegetable peeler (photo 1).

Step Four. Slice the beets into quarters and set aside. In a large skillet add the olive oil, garlic, seasonings, chopped nuts. Simmer it on very low. Let it simmer for about 2-3 minutes. Take it off the heat. Add green onions, lemon juice and zest, whisk well (photo 2).

Step Five. On a large serving dish, layer the mixed greens, top with the sliced beets and then pour the garlic oil dressing over. Sprinkle with goat cheese crumbles and chopped parsley. Enjoy!

Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. I love to serve this room temperature or warmed, the cheese gets nice and creamy melted. You can also serve it lightly chilled!

Recipe FAQs

Recipe Tips

Add fresh herbs. Top the salad with parsley, cilantro, or fresh mint.

Mix Up The Dressing. You can serve these with my Lemon Honey Dressing instead of the garlic oil if you’d like!

Taste as you go! Make sure you taste things and add more salt, pepper or lemon juice as needed since we all have different tastes.

Other Sides To Try

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