These Oven Roasted Beetroot Chunks are a deliciously simple vegetable side dish, with a naturally sweet, earthy flavour and beautifully tender texture. Roasted with olive oil, fresh thyme and a little seasoning, the beetroot develops lightly caramelised edges that make it even more delicious.
Perfect alongside a traditional Sunday roast, these colourful roasted beetroot chunks pair particularly well with our Roast Top Rump Beef and Roast Potatoes, as well as other roast meats and vegetable dishes.
We made this recipe using two large homegrown beetroots from our garden, but smaller shop-bought beetroot works just as well. Simply peel, chop and roast in the oven for 45 minutes. There's no need to boil the beetroot first!
📖 Step by Step Recipe
Oven Roasted Beetroot Chunks
Ingredients
- 2 large Raw Beetroots - or 3-4 smaller ones
- ½ tablespoon Olive Oil
- Pinch Salt and Black Pepper
- small bunch Fresh Thyme - or ¼ teaspoon Dried Thyme
Instructions
Prepare the Beetroot
- Preheat the oven to 200°C fan / 220°C conventional. Wash and peel the 2 large Raw Beetroots.
- Cut into chunks, approximately 2.5–3 cm.
Season the Beetroot
- Place the beetroot chunks into a bowl and drizzle with ½ tbsp Olive Oil.
- Strips the leaves from the small bunch Fresh Thyme and season with, thyme leaves and generous Pinch Salt and Black Pepper
- Toss everything together until evenly coated.
- Then spread the chunks into a single layer on roasting tray.
Roast the Beetroot
- Roast in the preheated oven for 45 minutes, turning halfway through.
- Check the beetroot is tender by inserting a sharp knife into the centre of a chunk. It should slide in easily. If necessary, roast for a further 5–10 minutes.
Serve
- Remove from the oven and serve warm alongside your favourite roast dinner or other savoury dishes.
Nutrition
Why You'll Love This Recipe
Roasting beetroot in chunks is an easy way to bring out its natural sweetness without boiling it first. With just a handful of ingredients and minimal preparation, you can turn fresh beetroot into a delicious vegetable side dish.
The fresh thyme adds a lovely savoury flavour, while roasting gives the beetroot tender centres and lightly caramelised edges. It's a great way to use homegrown beetroot, but works equally well with beetroot from the supermarket.
Ingredients
You only need a few simple ingredients to make these oven roasted beetroot chunks.
Beetroot: We used two large homegrown beetroots, (If you fancy growing your own, the Royal Horticultural Society's guide to growing beetroot). You can use three or four smaller shop-bought beetroots instead. Peel and cut into approximately 2.5–3 cm chunks so they roast evenly.
Olive Oil: Just ½ tablespoon is enough to lightly coat the beetroot and help it roast.
Fresh Thyme: Strip the leaves from a small bunch of fresh thyme sprigs. The leaves add a lovely herby flavour that complements the natural sweetness of the beetroot.
Salt and Black Pepper: Season to taste to bring out the flavour of the roasted beetroot.
How to Roast Beetroot Chunks in the Oven
Roasting raw beetroot is easy, and there's no need to boil it beforehand.
Prepare the Beetroot
Preheat the oven to 200°C fan / 220°C conventional.
Wash and peel the beetroot, then cut into approximately 2.5–3 cm chunks. Try to keep the pieces a similar size so they cook evenly.
Add the Seasoning
Place the beetroot chunks in a bowl. Drizzle with ½ tablespoon of olive oil, sprinkle over the fresh thyme leaves and season with salt and black pepper.
Toss everything together until evenly coated.
Roast the Beetroot
Spread the beetroot chunks into a single layer.
Place the tray in the preheated oven and roast for approximately 45 minutes, turning the beetroot halfway through.
The roasted beetroot chunks are ready when a knife slides easily into the centre and the edges are lightly caramelised.
Serve
Remove from the oven and serve warm alongside your favourite roast dinner or other savoury dishes.
What to Serve with Oven Roasted Beetroot Chunks
Roasted beetroot is a wonderfully versatile side dish. Its naturally sweet, earthy flavour works particularly well with roast meats, potatoes and other vegetables.
We especially love serving it alongside our Roast Top Rump Beef and Roast Potatoes for a traditional Sunday roast.
It also pairs beautifully with slow cooker chicken, roast leg of lamb, roasted pork loin and vegetarian dishes. For a complete roast dinner, serve with Yorkshire puddings, honey roast parsnips and your favourite green vegetables.
You can also allow the beetroot to cool and add it to salads with goat's cheese or feta.
More Roast Dinner Ideas to Serve Roasted Beetroot with
- Yorkshire Puddings Recipe
- Slow Roast Half Shoulder of Lamb
- Slow Cooked Leg of Lamb
- Slow Cooker Leg of Lamb
Storage and Reheating
Fridge: Allow the roasted beetroot to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
Freezer: Freeze cooled roasted beetroot in a suitable container for up to 3 months. The texture may become slightly softer after defrosting.
Reheating: Spread the beetroot on a baking tray and reheat at 180°C fan for approximately 10–15 minutes, or until piping hot throughout.
Make Ahead: Peel and chop the beetroot a day ahead, then store it covered in the fridge until you're ready to season and roast.
Frequently Asked Questions
No, beetroot skin is edible when thoroughly washed, but we prefer peeling it before cutting it into chunks for a smoother texture.
Absolutely! This recipe uses raw beetroot, which goes straight into the oven after peeling, chopping and seasoning. There's no need to boil it beforehand.
We roast our beetroot chunks at 200°C fan / 220°C conventional. This allows them to become tender while developing lightly caramelised edges.
Yes. Beetroot cooks well with carrots, parsnips and red onions.
Optional Recipe Variations
More ideas for flavouring Oven Roasted Beetroot Chunks.
Honey Roasted Beetroot: Drizzle with a little honey towards the end of roasting for extra sweetness.
Balsamic Roasted Beetroot: Add a splash of balsamic vinegar towards the end of cooking for a sweet and tangy finish.
Garlic Roasted Beetroot: Add a few lightly crushed garlic cloves to the tray for a savoury twist.
Herb Beetroot: Fresh thyme is our favourite for this recipe, but rosemary and oregano also complement beetroot's earthy sweetness.
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