Go Back
–+ servings
Beetroot cubes roasted on a tray, glossy and deep red with herbs.
Print
No ratings yet

Oven Roasted Beetroot Chunks

These easy Oven Roasted Beetroot Chunks are tender, naturally sweet and full of flavour. Roasted with olive oil, fresh thyme and simple seasoning, they're a delicious vegetable side dish for Sunday roasts, family dinners and more. No boiling required
Prep Time15 minutes
Active Time45 minutes
Total Time1 hour
Course: Roast Dinner, Side Dish
Cuisine: British
Keyword: beetroot side dish, easy roasted beetroot, how to roast beetroot, how to roast beetroot chunks, oven roasted beetroot, oven roasted beetroot chunks, roast beetroot, roast raw beetroot, roasted beetroot chunks, roasted beetroot recipe, roasted beetroot with thyme, Sunday roast vegetables
Yield: 4 Servings
Calories: 74kcal
Author: Luke and Kay - Flawless Food

Equipment

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
Metric - US Customary

Instructions

Prepare the Beetroot

  • Preheat the oven to 200°C fan / 220°C conventional. Wash and peel the 2 large Raw Beetroots.
    Person slicing red beet on a lime cutting board for flawless food photography.
  • Cut into chunks, approximately 2.5–3 cm.
    Beetroot cubes being chopped on a green cutting board.
    • Try to keep the chunks a similar size so they roast evenly.

Season the Beetroot

  • Place the beetroot chunks into a bowl and drizzle with ½ tbsp Olive Oil.
    Beetroot cubes being poured with olive oil over a glass bowl.
  • Strips the leaves from the small bunch Fresh Thyme and season with, thyme leaves and generous Pinch Salt and Black Pepper
    Beetroot cubes seasoned with herbs in glass bowl.
  • Toss everything together until evenly coated.
    Beetroot cubes in bowl with herb seasoning.
  • Then spread the chunks into a single layer on roasting tray.
    Beetroot cubes on baking tray ready for cooking.
    • Avoid overcrowding the tray. Leaving a little space between the beetroot chunks helps them roast rather than steam, giving them lightly caramelised edges.

Roast the Beetroot

  • Roast in the preheated oven for 45 minutes, turning halfway through.
    Roasted beet cubes on a baking tray in an oven.
    • Cooking times may vary depending on the size of your beetroot chunks and your oven.
  • 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.
    Beetroot cubes being fried or roasted on a dark surface.

Serve

  • Remove from the oven and serve warm alongside your favourite roast dinner or other savoury dishes.
    Succulent roasted beef with carrots, greens, potatoes and beetroot on a plated meal.

Video

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 106mg | Potassium: 442mg | Fiber: 4g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg