In this easy oven-roasted beets recipe, red and golden beets bake together until deliciously sweet and tender. You can keep it simple and serve this vegetarian side dish all by itself. Or dress up your roasted beets with creamy, cooling labneh and a sprinkling of fresh chives.

Roasted beets on a layer of labneh spread on a plate and topped with chives and a drizzle of apple cider vinaigrette next to a serving spoon.
Photo Credits: Ali Redmond

I often pair beet’s sweet and earthy flavors in a salad with other sweet things like pears or citrus. But something very special happens when you allow colorful beets to take center stage, getting all the glory they deserve! 

And there’s no better way to coax the earthy sweetness of beets than by roasting them in the oven until their edges are perfectly caramelized. They need nothing more! But this easy oven roasted beets recipe, inspired by the Roasted Roots recipe on page 155 of my cookbook, takes the flavor up a notch with spicy Aleppo pepper, creamy labneh, and fresh herbs.

Labneh brings a tangy, cooling quality, which you’ll want to spread over each bite. A sprinkling of snipped chives plays up the sweet and savory nature while adding freshness.

As a final touch, I dress the buttery-tender roasted roots in Apple Cider Vinaigrette with honey, which adds a zippy flavor and a nice glaze. It’s a beautiful balance of rich, savory, sweet, creamy, tangy, and refreshing!

Table of Contents
  1. Ingredients for Oven Roasted Beets
  2. Ingredient Spotlight
  3. Swaps and Substitutions
  4. Are Beets Good For You? 
  5. How to Roast Beets
    1. Season the Beets
    2. Roast the Beets
  6. Ways to Mix It Up
  7. What to Serve with Roasted Beets
  8. More Beet Recipes You’ll Love
  9. The Mediterranean Dish Cookbook
  10. Roasted Beets with Labneh and Chives Recipe
Ingredients for beets including golden beets, red beets, salt, pepper, aleppo pepper, chives, apple cider vinaigrette, and labneh.

Ingredients for Oven Roasted Beets

You really only need three things to roast beets: olive oil, salt, and beets. But I like to dress it up a little with some optional embellishments. The result is an easy roasted beet recipe with a flavor and presentation that feels very special. You’ll need: 

  • Beets: I love the color and flavor variety of mixing golden and red beets, with golden beets tending to be lighter and sweeter and red beets being a bit richer and more earthy.
  • Kosher salt and black pepper enhance the flavor. 
  • Aleppo pepper adds a very mild kick. 
  • Apple Cider Vinaigrette is zippy and peppery, which balances the earthy sweetness of beets. 
  • Labneh is a thick strained yogurt that gives the beets a delicious creamy tang. The labneh is very much optional, but it's an easy addition and takes this recipe up a notch. You can even make your own labneh if you’d like to go the extra mile.
  • Chives add a subtle onion flavor and an additional pop of color. 

Ingredient Spotlight

Aleppo pepper, also known as halaby pepper, is a dried chili flake named after the northern Syrian city of Aleppo where it has been grown for centuries. It has a moderate heat that’s quite a bit milder than your typical red pepper flakes. It also boasts a fruity, tangy, sun-dried complexity.

In this roasted beets recipe, Aleppo pepper gives the beets a very subtle spice with just a hint of citrusy tartness–the perfect complement to the beet’s earthy notes and natural sweetness. But you can feel free to substitute with ground black pepper or red chili flakes.

An overhead photo of roasted beets on a layer of labneh spread on a platter and topped with chives and a drizzle of apple cider vinaigrette with a serving spoon. Next to this is a serving of the roasted beets on a plate, a glass of water, and a fork.

Swaps and Substitutions

This oven-roasted beets recipe is endlessly versatile. Tweak, adjust, and alter the recipe to fit what you have. Here are my recommended swaps: 

  • Beets: Though a variety of colors makes the plate pop, feel free to use just one or the other if you’d like. 
  • Aleppo pepper: Leave it off, or substitute with another dried ground chili like Urfa biber or red pepper flakes.
  • Apple Cider Vinaigrette: For a vegan/honey-free version, substitute with Dijon Vinaigrette.
  • Labneh: Leave it off, or substitute with Greek yogurt or crumbled feta or goat cheese.
  • Chives: Substitute with other tender green herbs, like parsley, dill, mint, or cilantro. 
A close up of roasted beets topped with chives and a drizzle of apple cider vinaigrette.

Are Beets Good For You? 

In short: yes, beets are healthy! Beets are rich in essential nutrients, including potassium, magnesium, phosphorus, and vitamin C–see the USDA for the full nutritional breakdown. 

They’re also low in calories (about 44 calories per beet) but boast healthy antioxidants, namely betalains. A 2021 study published by the National Library of Medicine states, “Betalains have been proven to eliminate oxidative and nitrative stress by scavenging DPPH, preventing DNA damage, and reducing LDL.”

An overhead photo of roasted beets on a platter, topped with chives and a drizzle of apple cider vinaigrette with a serving spoon.

How to Roast Beets

The short answer to how to roast beets is to peel and slice them into wedges, then coat with olive oil, sprinkle with salt, and roast in a 425°F oven, turning until tender (about 45 minutes).

Red beets will bleed color onto just about everything they touch, which is why we keep them separate for this recipe, but you can take a more casual approach with this oven-roasted beet recipe and toss them together if you prefer. The golden beets just won't be quite as golden. However, it's worth it to me to keep the two colors separated, and this is how I do it:

Season the Beets

  • Get ready. Position a rack in the center of the oven and preheat the oven to 425°F. Line a sheet pan with aluminum foil (or use a nonstick).
  • Season the golden beets. Trim off the tops and squiggly bits at the bottom of the golden beets, then peel and cut into 1 ½-inch pieces. Add to a large bowl and drizzle with olive oil. Season with a pinch of salt and pepper (about ¼ teaspoon each) and ½ teaspoon Aleppo pepper.
Toss to coat well, then transfer to the sheet pan and arrange them in a single layer. Roasted golden beets tossed in apple cider vinaigrette in a mixing bowl. Next to this is a small bowl of the vinaigrette.
  • Season the red beets. Trim, peel, and slice the red beets into 1 ½-inch pieces. Add to the same bowl you used for the golden beets and add a drizzle of olive oil. Season with a pinch of salt and pepper (about ¼ teaspoon each) and ½ teaspoon Aleppo pepper. Toss to coat well, then spread on the sheet pan in a single layer next to the golden beets.Uncooked cubes of golden beets and red beets spread on a foil lined baking sheet.

Roast the Beets

  • Roast. Roast the beets for 30 minutes, then use a pair of tongs to carefully turn them over and return them to the oven to roast for another 10 to 15 minutes, until they’re quite tender and charred in some places.Seasoned roasted cubes of beets on a foil lined baking sheet.
  • While the beets are roasting: Make the Apple Cider Vinaigrette. Mince 1 clove of garlic and add to a mixing bowl. Add ¼ cup apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Whisk to combine, then continue whisking as you drizzle in ½ cup olive oil. Season to taste with salt and pepper.
  • Get the serving platter ready. If you’re using the labneh, scoop it onto your serving platter and use the back of a spoon to spread it onto the platter in a mostly even layer with a few swoops and swirls. 
  • Dress, finish, and serve. When the beets are very tender and charred at the edges, transfer the golden beets to a mixing bowl and toss with enough apple cider vinaigrette to coat. Arrange on the serving platter on top of the labneh. Do the same with the red beets, layering the two colors together. Sprinkle on the minced chives and serve. An overhead photo of roasted beets on a layer of labneh spread on a platter and topped with chives and a drizzle of apple cider vinaigrette with a serving spoon. Next to this is a serving of the roasted beets on a plate.

Ways to Mix It Up

This roasted beets recipe can easily turn into a roasted whatever’s-in-my-fridge recipe. You can also dress it up with some herbs and such. Here are some ideas: 

  • Make herbed labneh: Whisk in minced garlic cloves, and chopped fresh herbs like parsley, oregano, and tarragon. Add richness with a drizzle of olive oil and season to taste with lemon juice, salt and pepper. 
  • Add other vegetables: I often make this same recipe with Yukon gold potatoes and carrots–simply peel and cut them to be the same size as the beets. Or use other starchy vegetables you have on hand, like turnips or butternut squash. 
A close up of roasted beets on a platter, topped with chives and a drizzle of apple cider vinaigrette with a serving spoon.

What to Serve with Roasted Beets

These roasted beets are sweet and rich, so they go very well with lighter meats or fish. Throw them in your oven while you make Lemon Garlic Chicken. Or Roast Halibut at the same time–just throw the halibut in the oven in the final 15 minutes. 

For a satisfying vegetarian meal, serve with a hearty protein-packed salad, like Balela or Mediterranean Chickpea Salad.

More Beet Recipes You’ll Love

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The Mediterranean Dish Cookbook

The Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy shares easy-to-find ingredients and easy-to-follow recipes, to make your meals more vibrant, delicious, and a little healthier, too! 

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5 from 4 votes

Roasted Beets with Labneh and Chives

Suzy Karadsheh
Roasted beets on a layer of labneh spread on a plate and topped with chives and a drizzle of apple cider vinaigrette next to a serving spoon.
In this easy yet elegant side dish, red and golden beets are seasoned simply and roasted until they're deliciously sweet and tender. You can keep it simple and serve the roasted beets all by themselves, or dress them up with creamy, cooling labneh, a zippy apple cider vinaigrette, and a sprinkling of fresh chives.
Prep – 10 minutes
Cook – 40 minutes
Total – 50 minutes
Cuisine:
Mediterranean
Serves – 4
Course:
Side

Ingredients
  

  • 2 large golden beets, trimmed, peeled, and cut into 1 ½-inch pieces
  • Kosher salt
  • Black pepper
  • 1 teaspoon Aleppo pepper (divided)
  • 2 large red beets, trimmed, peeled, and cut into 1 ½-inch pieces
  • Apple Cider Vinaigrette
  • Labneh, for serving (optional)
  • 2 tablespoons minced chives, for serving (optional)

Instructions
 

  • Get ready. Position a rack in the center of the oven and preheat the oven to 425°F. Line a sheet pan with aluminum foil (or use nonstick).
  • Season the golden beets. Add the golden beets to a bowl and drizzle with olive oil. Season with a pinch of salt and pepper (about ¼ teaspoon each) and half of the Aleppo pepper.
Toss to coat well, then transfer to one side of the sheet pan and arrange them in a single layer.
  • Season the red beets. Add the red beets to the same bowl you used to season the golden beets and add a drizzle of olive oil. Season with a pinch of salt and pepper (about ¼ teaspoon each) and the remaining ½ teaspoon Aleppo pepper. Toss to coat well, then add to the empty side of the sheet pan and arrange in a single layer next to the golden beets.
  • Roast. Roast the beets for 30 minutes, then use a pair of tongs to carefully turn them over and return them to the oven to roast for another 10 to 15 minutes, until they’re quite tender and charred in some places. Depending upon the size of your beets they could roast faster or need a few more minutes. They are ready when you can easily pierce them with a fork.
  • Get the serving platter ready. If you’re using the labneh, scoop it onto your serving platter and use the back of a spoon to spread it onto the platter in a mostly single layer with a few swoops and swirls.
  • Dress, finish, and serve. Transfer the golden beets to a mixing bowl and toss with enough apple cider vinaigrette to coat, then arrange on the serving platter on top of the labneh. Do the same with the red beets, layering the two colors together. Drizzle with a little more vinaigrette if you'd like, then sprinkle on the minced chives and serve.

Notes

  • Nutritional info does not include the vinaigrette or labneh.
  • If you have leftover vinaigrette, transfer to a sealable container and store in your fridge for up to 7 days. Use to dress salads, roast veggies, sandwiches and more.
  • You can throw in other veggies you have on hand. I often make this same recipe with Yukon gold potatoes and carrots–simple peel and cut them to be the same size as the beets. Or use other starchy vegetables you have, like turnips or butternut squash.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 37.1kcalCarbohydrates: 8.2gProtein: 1.4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 72.2mgPotassium: 280.7mgFiber: 2.5gSugar: 5.6gVitamin A: 240.6IUVitamin C: 4.9mgCalcium: 16.1mgIron: 0.8mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    This was the star of Easter dinner. None of us had tasted Labneh before and we loved it with the roasted beets and the vinaigrette. It was great out of the oven but then when it had cooled down by the time people went for seconds, someone said you could just serve this at room temp as a salad. The only issue I had was cutting the large beets into pieces even with a sharp knife. Next time I'm going to have to go with smaller ones. Could you please provide a weight for the beets.

  2. I'm wondering what kind of kosher salt you use. In the US there are primarily two kinds that are used - Diamond Crystal and Morton. I ask because you need to use about twice the amount of Diamond Crystal to Morton. I keep a list of what my favorite recipe creators use and it's about half and half. Thanks!

  3. I'd like to serve this at Easter, which will include a number of vegans. Could I served this with a bowl of Labneh for people to add to their beets or would it best to have two separate platters.

  4. 5 stars
    Definitely 5 stars for all the recipes I have tried so far. We have been making some of your recipes for the past three weeks and they are all beyond delicious. Thank you for sharing.
    Warm regards
    Emanuela