I made savory roasted beet fries that stay tender inside and are featured in my Recipes For Fresh Beets collection, with one simple, surprising detail that gives them perfect texture.

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I never thought beets could act like fries, but these savory roasted beet fries are tender inside and strangely addictive. I toss them in extra virgin olive oil and a little smoked paprika, roast until the edges get that nice bite, and then my kids gobble them up like candy.

There’s a small trick that makes the centers perfectly soft, and no matter what I serve beside them they always vanish. If you ever skim through Recipes With Fresh Beets you’ll spot ones that want to be snacks, and this is my go to for a quick Roasted Beet Recipes Dinner that actually gets eaten.

Ingredients

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Beets: Sweet, earthy root packed with fiber, vitamin C and antioxidants, adds natural sweetness.
Olive oil: Healthy fat, heart friendly monounsaturated fats, helps crisp fries and carry flavors.
Cornstarch: Optional coating that gives crunch by absorbing moisture, adds a light crisp.
Parmesan: Savory salty finish, adds umami and a bit of protein, not sweet at all.
Garlic powder: Concentrated garlic flavor, low calories, amps savory notes without fresh garlic fuss.
Lemon: Brightens flavors with acid, gives a fresh tang, cuts through richness.
Thyme: Earthy herb, subtle floral notes, pairs well with beets and roasted flavor.

Ingredient Quantities

4 medium beets (about 1 to 1 1/4 lb total)

2 tablespoons extra virgin olive oil

1 tablespoon cornstarch (optional)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

2 tablespoons grated Parmesan cheese (optional)

1 tablespoon chopped fresh parsley (optional)

1 lemon, cut into wedges for serving (optional)

How to Make this

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1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly oil it so the beets don’t stick.

2. Wash 4 medium beets (about 1 to 1 1/4 lb total), trim the tops and roots, and peel if you want. Cut into fry shapes about 1/2 inch thick so they cook evenly.

3. Put the cut beets in a large bowl and drizzle with 2 tablespoons extra virgin olive oil. If you want extra crisp, sprinkle 1 tablespoon cornstarch over them and toss well so each piece gets a light coating.

4. Add 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves. Toss again until everything is evenly coated.

5. Spread the beet fries in a single layer on the prepared sheet, not crowded, so they roast instead of steam. Put them in the oven and roast for 20 to 30 minutes, turning once around the 12 to 15 minute mark. They should be tender inside and slightly crisp at the edges; check with a fork.

6. If using 2 tablespoons grated Parmesan cheese, sprinkle it over the fries in the last 4 to 6 minutes of roasting so it melts and browns a bit without burning.

7. When done, remove from oven and sprinkle with 1 tablespoon chopped fresh parsley if you like, and squeeze lemon wedges for bright flavor. Taste and add a little more salt or pepper if needed.

8. Serve warm. These are great with ketchup, yogurt dip, or just plain. Leftovers keep in the fridge for up to 4 days; to re-crisp, heat at 400°F (200°C) for 8 to 10 minutes.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Baking sheet, plus parchment paper or foil and a little oil to grease it
3. Large mixing bowl, big enough to toss the beets without spilling
4. Chef knife for trimming and cutting into fry shapes
5. Cutting board (sturdy, non slip)
6. Vegetable peeler (optional, if you want to peel the beets)
7. Measuring spoons (for salt, pepper and spices)
8. Tongs or a flat spatula to turn fries, plus a fork to check doneness

FAQ

Q: How do I make the beet fries crispy?

A: Cut the beets into even sticks, toss with oil and a little cornstarch, spread in a single layer on a hot, preheated sheet pan, and roast at 425 to 450 F for 25 to 35 minutes, flipping once. Dont overcrowd the pan, and use convection if you got it. Cornstarch and high heat are the real tricks for crispness.

Q: Do I need to peel the beets first?

A: Not always. You can scrub them well and roast with the skin on, it softens and peels off easy after cooking. If you prefer cutting raw, peeling first makes slicing neater, but expect some staining. Use gloves if you care about your nails.

Q: Can I make these in an air fryer?

A: Yes. Air fry at about 380 to 400 F for 12 to 18 minutes, shaking or turning halfway. Dont crowd the basket, do batches for best results. They come out extra crisp fast.

Q: How do I stop beet juice from staining my hands and cutting board?

A: Wear disposable gloves or use a plastic cutting board, rinse knife and board immediately, and wipe clothing fast. Acid like lemon wont stop staining, it can actually change the beet color, so just be careful while cutting.

Q: How long will leftovers last, and how do I reheat them?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a hot oven or air fryer to re-crisp: 400 F for 8 to 10 minutes in the oven, or 3 to 5 minutes in the air fryer. Microwave will heat quick but makes them soggy.

Q: Any easy seasoning or serving ideas?

A: Toss with smoked paprika, garlic powder, thyme and salt before roasting, finish with grated Parmesan and parsley if you like, or squeeze lemon right before serving for brightness. They pair great with aioli or plain Greek yogurt as a dip.

Savory Roasted Beet Fries Recipe Substitutions and Variations

Beets: swap with sweet potatoes, carrots or parsnips. Sweet potatoes give a sweeter, starchier fry and roast in about the same time, carrots and parsnips are firmer so cut them thinner or roast a bit longer.
Extra virgin olive oil: use avocado oil, grapeseed oil or melted butter. Avocado and grapeseed handle higher heat and are neutral, butter adds richness but watch the temp so it doesnt burn.
Cornstarch (optional): replace with arrowroot powder, tapioca starch or a light dusting of all purpose flour. Arrowroot and tapioca give extra crispness, flour works in a pinch but is slightly less crunchy.
Grated Parmesan (optional): try Pecorino Romano, grated Asiago or nutritional yeast for a vegan option. Pecorino is saltier and sharper, nutritional yeast gives a cheesy flavor without dairy.

Pro Tips

1. Pat the beet pieces bone dry before oiling them, seriously — any surface moisture = steam not crisp. Toss them with just a whisper of cornstarch for extra crunch, but shake off any clumps so you dont end up with gummy spots.

2. Give your oven time to get truly hot and dont crowd the pan. Use two baking sheets if needed and switch their positions halfway so every fry gets equal heat and browning.

3. If you want crisp faster, par-cook the beets a few minutes in the microwave or boil them briefly, then dry and roast. Also, peel after roasting if you hate getting stained hands it comes off easier and you keep more color and flavor.

4. Save the finishing touches for the end: sprinkle Parmesan in the final few minutes so it browns not burns, and squeeze lemon or add fresh herbs right before serving to wake up the flavor. Leftovers re-crisp way better in a hot oven or air fryer than in the microwave.

Savory Roasted Beet Fries Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made savory roasted beet fries that stay tender inside and are featured in my Recipes For Fresh Beets collection, with one simple, surprising detail that gives them perfect texture.

Servings

servings

Calories

126

kcal

Equipment: 1. Oven (preheat to 425°F / 220°C)
2. Baking sheet, plus parchment paper or foil and a little oil to grease it
3. Large mixing bowl, big enough to toss the beets without spilling
4. Chef knife for trimming and cutting into fry shapes
5. Cutting board (sturdy, non slip)
6. Vegetable peeler (optional, if you want to peel the beets)
7. Measuring spoons (for salt, pepper and spices)
8. Tongs or a flat spatula to turn fries, plus a fork to check doneness

Ingredients

4 medium beets (about 1 to 1 1/4 lb total)
2 tablespoons extra virgin olive oil
1 tablespoon cornstarch (optional)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley (optional)
1 lemon, cut into wedges for serving (optional)

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly oil it so the beets don't stick.
Wash 4 medium beets (about 1 to 1 1/4 lb total), trim the tops and roots, and peel if you want. Cut into fry shapes about 1/2 inch thick so they cook evenly.
Put the cut beets in a large bowl and drizzle with 2 tablespoons extra virgin olive oil. If you want extra crisp, sprinkle 1 tablespoon cornstarch over them and toss well so each piece gets a light coating.
Add 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves. Toss again until everything is evenly coated.
Spread the beet fries in a single layer on the prepared sheet, not crowded, so they roast instead of steam. Put them in the oven and roast for 20 to 30 minutes, turning once around the 12 to 15 minute mark. They should be tender inside and slightly crisp at the edges; check with a fork.
If using 2 tablespoons grated Parmesan cheese, sprinkle it over the fries in the last 4 to 6 minutes of roasting so it melts and browns a bit without burning.
When done, remove from oven and sprinkle with 1 tablespoon chopped fresh parsley if you like, and squeeze lemon wedges for bright flavor. Taste and add a little more salt or pepper if needed.
Serve warm. These are great with ketchup, yogurt dip, or just plain. Leftovers keep in the fridge for up to 4 days; to re-crisp, heat at 400°F (200°C) for 8 to 10 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.