Is it better to cook beets with skin on or off?

You can do either! Peeling before roasting gives a cleaner look and slightly smoother texture. If you prefer less prep, roast them with the skin on. The skins will slip off easily once cooled.

Do you peel beets before roasting?

Yes, it’s best to peel beets before roasting to remove the tough outer skin. Once roasted, they’ll be tender, sweet, and easy to eat.

How do you peel beets quickly?

After boiling or roasting, use a paper towel or your fingers to rub off the skin — it slips right off when the beets are warm. For this recipe, peel them raw with a vegetable peeler before roasting for clean cuts and even color.

How long do beets and carrots take to roast?

At 400°F, roast for about 35-40 minutes, flipping halfway through. The carrots should be tender and the beets caramelized at the edges.

What cooks faster, beets or carrots?

Carrots cook faster than beets because they’re less dense. To make sure everything roasts evenly, cut the beets into smaller pieces (about ¾-inch), or into sliced beets, and the carrots into slightly larger pieces (about 1 inch).

Can I roast other vegetables with beets and carrots?

Absolutely! Add root vegetables like parsnips, sweet potatoes, or potatoes. Just keep the pieces about the same size so they roast evenly.

What does the tahini dressing taste like?

It’s creamy, nutty, and slightly tangy from the balsamic vinegar and lemon juice. It gives the perfect contrast to the sweet, roasted vegetables.

What herbs are good in roasted beets and carrots?

Fresh herbs like fresh thyme, fresh rosemary, dill, or parsley pair beautifully with roasted beets and carrots. For dried herbs, Italian seasoning works great because it includes thyme and oregano — two herbs that enhance the natural sweetness of roasted vegetables.

What spices go well with beets and carrots?

Cumin, coriander, smoked paprika, and thyme all complement the natural sweetness of beets and carrots. For more warmth, try adding a pinch of cinnamon or nutmeg.

What to serve with roasted beets and carrots?

They’re delicious alongside roasted meats, salmon , or vegetarian mains like quinoa bowls or lentil salads . Try pairing them with creamy mashed potatoes , grain bowls , or tahini sauce for a balanced meal.

Balsamic Roasted Beets and Carrots

Name: Balsamic Roasted Beets and Carrots
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 medium carrots, peeled and cut into 1 inch pieces; 3 medium beets, peeled and cut into smaller ¾-inch pieces for even roasting; 2 tablespoons extra virgin olive oil; 2 teaspoons balsamic vinegar; 3/4 teaspoon salt (or to taste); 1/2 teaspoon ground black pepper; 1/2 teaspoon Italian seasoning (or a mix of thyme and rosemary); fresh parsley or dill, finely chopped (for garnish); 2 tablespoons tahini; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon dijon mustard; 1 teaspoon lemon juice; 1-2 tablespoons water

Description

Balsamic Roasted Beets and Carrots are caramelized, sweet, and savory with a glossy glaze. A colorful, healthy side dish with easy air fryer option.

Ingredients

Scale

3 medium carrots, peeled and cut into 1 inch pieces
3 medium beets, peeled and cut into smaller ¾-inch pieces for even roasting
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
3/4 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning (or a mix of thyme and rosemary)
fresh parsley or dill, finely chopped (for garnish)

For the Tahini dressing (optional):

2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon lemon juice
1-2 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy clean up, if desired.
In a large mixing bowl, combine the carrots, beets, olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Toss well until the vegetables are evenly coated.
Spread the carrots and beets in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping once halfway, until fork-tender and caramelized at the edges.
Optional: While the vegetables are roasting, make the tahini dressing. Whisk together the tahini, olive oil, balsamic vinegar, Dijon mustard, lemon juice, and water in a bowl until smooth. Adjust the consistency by adding more water if too thick.
Transfer the roasted vegetables to a serving platter. Drizzle with tahini dressing or serve on the side. Garnish with fresh parsley or dill.
Serve warm or at room temperature.

Notes

How to store: Allow roasted carrots and beets to cool completely, then store in an airtight container in the refrigerator for up to 4 days.

How to reheat: Reheat in a 400°F oven for 10 minutes or in the air fryer at 375°F for 3-5 minutes until warmed through and crisp at the edges. You can also reheat in the microwave for a quick option, though the texture will be softer.

How to freeze: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat directly from frozen — no thawing needed!

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roast
Cuisine: American