Paleo Roasted Golden & Red Beets, A Vegan Side © 2014 . All rights reserved.

Paleo Roasted Golden & Red Beets, A Vegan Side

This Paleo Roasted Golden & Red Beets recipe is whole and simple, with just a little coarse sea salt, fresh-milled black pepper, olive oil and orange juice. I hardly ever roast beets in our house, namely because Angel isn’t the biggest fan, but sometimes, I just have to. Beets in season are sweet and delicious so I’m excited to share this Paleo Roasted Golden & Red Beets recipe with you. Given the right seasoning, they’re downright beautiful. Note: a lot of people like to leave a couple inches of greens on to keep the beets from bleeding. I don’t do this, I think it is unnecessary, but if you want, go for it. It certainly won’t hurt.

As for this week, nothing huge. I had to go to Richmond VA for work and I’m catching a quick early flight this morning (or has that already happened? …yes I think). I just wish Angel didn’t have to go to work so he could snuggle with me when I get home. I always feel so tired from sleeping crappy without him!

Recipe: Paleo Roasted Golden & Red Beets


  • 3 Golden Beets
  • 3 Red Beets
  • Coarse Sea Salt
  • Fresh Milled Black Pepper
  • 2 Tbsp Olive Oil
  • 1 Orange


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Peel and quarter the beets, removing the tops (I do like to reserve the greens, they are great in salads or to cook as a side! Some keep the tops on to keep from bleeding, but as I separate them anyway, it just saves me a step later to cut them off now) and keeping the red separate from the yellow.
  3. The only reason to separate them is so that the red doesn’t bleed off onto the yellow. So, if you don’t care about that, go for it. If you do, separate them into bowls and then coat them in a thin layer of olive oil (about 1 Tbsp for each color). Then toss them with about 1 Tbsp orange juice and 1 tsp each coarse sea salt and black pepper (in each bowl). You be the judge of exactly how much, depending on size, they need a thin layer of each.
  4. Spread the beets out on a baking sheet lined with tin foil and bake for 45 minutes to 1 hour, depending on the size of your beets. At the 45 minute mark, poke one of the larger beets with a fork, if it is tender, they are done. If not, leave them in a little longer.

Preparation time: 5 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegan

Diet tags: Gluten free

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

This recipe is Vegan!

Try this recipe as the base for our Balsamic Roasted Beet Salad!