Gluten-Free Roasted Beets
By the Gluten Free Recipes team ·
These vibrant roasted beets offer a delightful earthy sweetness with a tender, slightly caramelized exterior. Tossed in a simple yet flavorful dressing, they make a beautiful and satisfying side dish that's naturally gluten-free.
At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including beets, extra virgin olive oil, acid — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Roasted Beets: When preparing this salads and sides recipe, always verify that all ingredients, especially packaged and processed items like Dijon mustard, are certified gluten-free to prevent cross-contamination with gluten. Product formulations can change without notice In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Roasted Beets: This recipe is naturally gluten-free, relying on whole vegetables and certified gluten-free condiments. Ensure all purchased ingredients are free from gluten-containing grains.
Ingredients
- 1.5 lbs beets, scrubbed and trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp acid (lemon juice, apple cider vinegar, or rice vinegar)
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Cut the scrubbed and trimmed beets into roughly 1-inch cubes, ensuring they are uniform in size for even cooking. Place the cubed beets onto the prepared baking sheet.
- 2
Drizzle the cubed beets with 1 tablespoon of the extra virgin olive oil, then season them with half of the salt and pepper. Toss everything together with your hands until the beets are evenly coated. Roast the beets in the preheated oven for about 20-25 minutes, or until they are tender when pierced with a fork and slightly caramelized around the edges.
- 3
While the beets are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, your chosen acid (lemon juice, apple cider vinegar, or rice vinegar), the certified gluten-free Dijon mustard, the remaining salt and pepper, and the minced garlic if using. Whisk vigorously until the dressing is well emulsified and fragrant.
- 4
Once the beets are tender and roasted, carefully remove the baking sheet from the oven. Transfer the hot roasted beets to a medium-sized mixing bowl. Immediately drizzle the prepared dressing over the warm beets, ensuring each piece is coated. Gently toss the beets with the dressing for about 1-2 minutes, allowing the flavors to meld.
- 5
Taste the roasted beets and adjust the seasoning if necessary, adding a pinch more salt or pepper to your preference. Serve the roasted beets warm as a delicious side dish, or allow them to cool slightly before serving. They are best enjoyed within a few hours of preparation.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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