Do I have to peel the beets before roasting?

Actually, it’s much easier to peel beets after they’ve roasted! The skins will slip right off with minimal effort, so keep the process mess-free and skip peeling at the start.

Can I use pre-cooked beets?

Yes, if you’re in a hurry, use vacuum-packed pre-cooked beets. Slice and warm them slightly, then toss with roasted carrots and the vinaigrette. The flavor isn’t quite as deep, but it works well when you need a shortcut.

What kind of vinegar works best if I don’t have champagne vinegar?

White wine vinegar or apple cider vinegar can easily stand in. Just avoid anything too harsh like regular distilled vinegar, as it can overpower the subtle sweetness of the veggies.

Is there a way to make this dish entirely ahead of time?

Absolutely. Roast the beets and carrots, make the vinaigrette, and store separately. Combine just before serving to keep everything fresh and vibrant. This makes it ideal for meal prepping or entertaining.

Roasted Beets and Carrots Recipe

Name: Roasted Beets and Carrots Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 beets, trimmed with 1 inch stem remaining; 2 cups carrots, peeled and sliced; 2 tablespoons olive oil; Salt and pepper, to taste; Freshly chopped parsley, for garnish (optional); 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 2 tablespoons Champagne vinegar

This Roasted Beets and Carrots dish is a celebration of simplicity, speed, and spectacular flavor. Sweet, earthy beets and tender carrots get caramelized in the oven and finished with a bright maple vinaigrette, making every bite vibrant and satisfying. It’s the kind of recipe you’ll reach for on a busy night when you want something wholesome without fuss—and it pairs beautifully with just about anything. Whether you’re serving it alongside a roast chicken or tossing it into a leafy salad, this dish proves that vegetables can absolutely steal the show.

Why You’ll Love This Recipe

Effortless Prep: Everything comes together with minimal chopping and one baking sheet. No fussy peeling for the beets, and the carrots roast right beside them for ultimate convenience.
Flavor Packed: Roasting brings out the natural sweetness of beets and carrots, while the zippy maple vinaigrette adds a playful, sophisticated finish.
Versatile: Enjoy it warm, at room temperature, or chilled straight from the fridge. It’s equally great as a side, tossed into a grain bowl, or packed for lunch.
Nourishing and Colorful: You’ll get a burst of colors and nutrients, making your plate and your body happy.
Crowd-Pleaser: Even beet skeptics tend to rethink their stance after tasting this dish.

Ingredients You’ll Need

Gather these ingredients and you’ll be well on your way to veggie bliss:

Beets: For sweet, earthy flavor and vibrant color. Trim the stems, but don’t worry about peeling at first—roasting makes the skins slip off easily.
Carrots: Peeled and sliced for fast roasting. Their mellow sweetness contrasts beautifully with the beets.
Olive oil: Helps the veggies caramelize and deepen in flavor. Go for a fruity, high-quality oil if you can.
Salt and pepper: Essential for brightening and balancing the roasted flavors.
Fresh parsley (optional): Adds a pop of green and a touch of herbal freshness just before serving.
Maple syrup: Sweetens the vinaigrette naturally and complements the earthiness of the vegetables.
Dijon mustard: Adds tang and a subtle kick to the dressing—don’t skip it.
Champagne vinegar: Lifts up all the other flavors; white wine vinegar or apple cider vinegar also work well.

Note: The maple vinaigrette can be whisked up in seconds and used on salads, too!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Every cook’s kitchen is a little different, so here are some ways to personalize this dish:

Different Root Veggies: Swap in parsnips, sweet potatoes, or even turnips for variety.
Other Herbs: Try dill, basil, or mint instead of parsley for a new flavor twist.
Citrusy Kick: Add a splash of orange juice or zest to the vinaigrette for extra brightness.
Make it Spicy: Toss the roasted veggies with a pinch of chili flakes before serving.
Go Nutty: Scatter some toasted walnuts, pecans, or pumpkin seeds on top for crunch.

How to Make Roasted Beets and Carrots

Step 1: Prepare the Vegetables

Preheat the oven to 425°F. Trim the beets—just cut off the leafy tops, leaving about an inch of stem. No need to peel them now! Toss them lightly in olive oil, then wrap each beet snugly in foil and place them on a foil-lined baking sheet.

Slice the carrots and drizzle with olive oil. Make sure they’re spread out in a single layer on the other half of the baking sheet.

Step 2: Roast for Caramelization

Slide the baking sheet into the hot oven. Remove the carrots after about 30 minutes—they should be beautifully tender and caramelized. Leave the beets to continue roasting for another 30 minutes, or until a knife pierces them easily.

Step 3: Cool and Peel

Set the beets aside to cool for about 10 minutes. Then, with a small paring knife or even your hands, slip off the skins. Slice the beets into half-inch rounds, then halve or quarter those slices depending on their size.

Step 4: Make the Maple Vinaigrette

In a bowl, whisk together the maple syrup, Dijon mustard, and champagne vinegar until smooth and emulsified.

Step 5: Toss and Serve

Combine the warm, sliced beets and roasted carrots in your serving bowl. Season generously with salt and black pepper, then drizzle over the vinaigrette. Gently toss to coat everything, and finish off with a handful of chopped fresh parsley if you like.

Serve warm for the coziest experience—or let it come to room temperature if you need the oven for something else.

Pro Tips for Making the Recipe

No Mess Roasting: Wrapping beets in foil prevents stains and keeps things tidy, plus it helps steam the beets perfectly.
Uniform Slicing: Cut carrots to a similar thickness so they roast evenly.
Double the Batch: Roasted beets and carrots keep well, so make extra for meal prep and salads later in the week.
Peeling Trick: If beet skins are stubborn, use a paper towel to rub them off for easier cleanup.
Don’t Overcrowd: Spread vegetables out so they caramelize instead of steam.

How to Serve

This colorful dish is a flexible side that brings out the best in so many meals. Serve it alongside roasted chicken, grilled fish, or even a hearty grain bowl. It’s delicious on a bed of greens for a satisfying salad, and pairs marvelously with goat cheese or feta crumbled on top. Hosting a gathering? The jewel tones look stunning on any table and taste great at room temperature—ideal for potlucks or family dinners.

Try serving it with quinoa or farro for a wholesome vegetarian main course. For more crunch, toast some nuts and sprinkle on top just before serving.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually improve as they mingle in the fridge, so this is a great make-ahead option.

Freezing

Both beets and carrots freeze well! Place cooled roasted veggies in a freezer-safe bag or container. They’ll keep for up to 2 months, although the texture will soften slightly.

Reheating

To reheat, warm gently in the oven or in a skillet on the stovetop. You can also enjoy them cold or at room temperature—just remember to give everything a good toss with some fresh vinaigrette if needed.

FAQs

Do I have to peel the beets before roasting?

Actually, it’s much easier to peel beets after they’ve roasted! The skins will slip right off with minimal effort, so keep the process mess-free and skip peeling at the start.
Can I use pre-cooked beets?

Yes, if you’re in a hurry, use vacuum-packed pre-cooked beets. Slice and warm them slightly, then toss with roasted carrots and the vinaigrette. The flavor isn’t quite as deep, but it works well when you need a shortcut.
What kind of vinegar works best if I don’t have champagne vinegar?

White wine vinegar or apple cider vinegar can easily stand in. Just avoid anything too harsh like regular distilled vinegar, as it can overpower the subtle sweetness of the veggies.
Is there a way to make this dish entirely ahead of time?

Absolutely. Roast the beets and carrots, make the vinaigrette, and store separately. Combine just before serving to keep everything fresh and vibrant. This makes it ideal for meal prepping or entertaining.

Final Thoughts

Give this Roasted Beets and Carrots recipe a spot in your regular lineup, especially when time is tight but you want big flavor and nutrition. It’s simple, satisfying, and endlessly adaptable, proving that the humble beet and carrot can truly shine. Let your oven do the work, play with your favorite add-ins, and most importantly—enjoy every delicious, colorful bite. Happy cooking!