Lemon Thyme Roasted Beets

Simple yet full of flavor, these Lemon Thyme Roasted Beets are a healthy side or snack to make and keep on hand in the fridge. It’s nutritious and delicious, and friendly to Whole30, paleo, gluten-free, vegan, and many other types of eating styles.

Roasted Beets With Lemon Juice, Olive Oil, Pistachios, And Thyme In A West Elm Ceramic Bowl With A Twine-tied Bundle Of Fresh Thyme Next To It

What’s funny about doing Whole30 is that it brought back a lot of the foods that I love, but had forgotten about.

Such as beets.

I LOVE beets.

Evidence: Did you know that the first recipe I ever posted on this blog was a Beet and Apple Salad with Goat Cheese?

Case closed.

So why on earth I wasn’t eating beets more often, I don’t know.

My general theory, after having almost completed my Whole30 (3 more days left!), is that my cooking naturally trends toward the stuff that’s “dump and stir” or has incredibly easy prep. I also think that when you’re using ingredients like dairy, it takes far less work to make something “taste good” than when you really have to add interesting flavors and textures.

But really, making a beet dish like this is nothing but easy. And beets have come back into my regular rotation. YAY!

Lemon Thyme Roasted Beets With Pistachios In A Grid Pattern White West Elm Bowl

To get started, you’ll need cooked beets.

You can buy pre-cooked beets from the store, though I find them to be pretty expensive, and cooking them yourself is easy.

My favorite method is to roast them in the oven.

Wash the beets, then wrap individually in aluminum foil. Roast the beets, then let them cool to the touch. After that, peeling them is a total piece of cake:

Partially Peeled Beet Skin In Aluminum Foil From Roasting Beets In The Oven

Just rub the skin off with your fingers, or use a knife to scrape it off.

FYI: Wrapping the beets in foil is very important to keep the beets moist and make the skins easy to peel after roasting. I found this out one time when I didn’t have any foil, and the skin was crackly and brittle.

Once the beets are peeled, cut them into large chunks:

Cubed Roasted Beets On A White OXO Cutting Board With Wusthof Chef Knife And Two Peeled Beets In Background

Place the cut beets in a bowl with fresh thyme leaves, lemon zest, pistachios, and olive oil:

Roasted Beet Cubes In A Glass Mixing Bowl With Whole Shelled Pistachios, Lemon Zest, Fresh Thyme Leaves, Being Drizzled With Olive Oil

Add freshly squeezed lemon juice as well:

Cubes Of Roasted Beets With Lemon Zest, Thyme Leaves, Pistachios, And Fresh Lemon Juice Pouring From A Green 1-ounce OXO Beaker

Then season to taste with salt and black pepper:

Roasted Beets In A Bowl With Salt, Freshly Ground Black Pepper, Thyme, Pistachios, And Lemon Zest

Toss it all together, and garnish with extra pistachios and fresh thyme leaves:

Beet Salad In A White Bowl Sprinkled With Whole Pistachios And Thyme Leaves With a Thyme Bundle, Lemon, And Pistachios Around It

This would be a really great side to my 15-minute Parmesan Crusted Chicken, or Chicken Roulade with Sundried Tomato Pesto.

Also try these Beet & Goat Cheese Napoleons, which is more complex to make but a total showstopper. For another veggie side, these Garlic Thyme Parsnip Fries are so good (I love parsnips).

If you try this recipe, I’d love to know! Leave a comment, rate it, and share your photo on social media with a tag to @fifteenspatulas so I can check out your creation. Enjoy!

A few tips and tricks for roasted beets:

  • Can you eat the skin on roasted beets? Yes you can (assuming you scrubbed the dirt off before cooking). It all depends on if you want the texture. The only time I have eaten beet skin and enjoyed it was when the beets were smashed and fried like Crispy Smashed Potatoes.
  • Can you freeze beets? Yes, but make sure to cook them first, either by roasting or boiling.
  • How long will roasted beets keep in the refrigerator? About 4-5 days in my experience.
  • How to tell when roasted beets are done? Beets vary quite a bit in size, but it usually takes 45-60 minutes to fully roast beets in a 375F oven. When done, inserting a paring knife into the center of a cooked beet should be easy.

Lemon Thyme Roasted Beets

 Simple yet full of flavor, these Lemon Thyme Roasted Beets are a healthy side or snack to make and keep on hand in the fridge.

Lemon Thyme Roasted Beets With Pistachios In A Grid Pattern White West Elm Bowl
2 reviews


  • 3 large beets
  • Zest of 1 lemon
  • Juice of 1 lemon (2 tbsp)
  • 1 tsp packed thyme leaves (from about 10 sprigs)
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • black pepper
  • 1/2 cup roasted, salted, shelled pistachios


  1.  Preheat oven to 375F.
  2. Wash any dirt off the beets, then individually wrap in aluminum foil.
  3. Place on a baking pan and roast for 45 minutes, until a paring knife inserts easily into the center of the largest of the beets.
  4. Let the beets cool for 10 minutes, or until cool enough to handle with your hands, and peel the skin off.
  5. Cut the beets into bite-sized chunks (I like the pieces about 1" big), and place into a bowl.
  6. Add the lemon zest, lemon juice, thyme leaves, olive oil, salt, and pepper, and stir to combine.
  7. Add the pistachios just before serving, as they will get soggy after an hour or so. Enjoy!


Recipe Notes

If you expect to have leftovers, hold back some of the pistachios, as they will get soggy when stored for long periods of time. Stir in pistachios right before eating.

Leftovers will keep for 4 days.

Nutrition Information Serves 4     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 186kcal Calories from fat 125
% Daily Value
Total Fat 14g22%
Saturated Fat 2g10%
Sodium 206mg9%
Carbohydrate 14g5%
Dietary Fiber 4g16%
Sugars 7g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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