Roasted Potatoes and Beets!

Discover the vibrant flavors of our Roasted Potatoes and Beets recipe, a delightful blend of earthy beets, hearty potatoes, and sweet carrots. Seasoned with aromatic garlic, fresh dill, and a hint of sea salt, this dish is a perfect harmony of taste and nutrition.

roasted potatoes and beets on a black plate.

Why You’ll Love This Recipe

  • This delicious side dish has the perfect blend of sweet, salty, and satisfying! With the carrots and beets adding a sweet taste, the roasted potatoes, garlic and dill add a perfect satisfying salty taste.
  • It perfectly aligns with the low glycemic index diet! The beets and carrots help to regulate the blood sugar rise that comes with eating potatoes. If you want to know about the glycemic index of carrots, read The Glycemic Index of Carrots: A Dietitian’s Recommendations!
  • It is a healthy dose of high fiber rich vegetables that will be sure to get even the biggest vegetable hater to admit that it is delicious!


Roasted potatoes and beets ingredients laid out on a white counter.
  • I used Russet Potatoes, but you can swap out for any type of potato that you like!
  • I used fresh beets for this recipe and definitely recommend that you do too!

Steps to Make

For more details, see the recipe card below.

Step #1 Chop up all of your vegetables to approximately the same size.

Step #2 Mix together olive oil, garlic powder, dill and sea salt. Pour mixture over chopped vegetables.

Step #3 Microwave for 5-7 minutes, stirring halfway through. Then place on a baking sheet with parchment paper for 25-30 minutes.


chopped up beets, potatoes and carrots in a glass bowl on a white and grey countertop.


Olive Oil: You can use any type of oil that you like for this recipe! Others to consider are avocado oil or canola oil, though avocado will impart a flavour to the recipe.

Beets: I recommend using fresh beets for this recipe due to the texture. You could use canned beets, but know that the texture will change. If you use canned beets, add it halfway through the cooking time, as they will require less time to bake.

Carrots: I added carrots because they add a delicious sweet flavour, but you can either omit these or try a different vegetable in it!

Potatoes: You can use any type of potato that you want for this recipe!

Recipe Tips

Tip #1: Make sure that you cut all of the vegetables to approximately the same size so that the cooking time is the same for all.

Tip #2: When you microwave it, stir it halfway through the cooking time to evenly distribute the heat.

Tip #3: When you remove it from the oven, take a fork and try to slice through a few of the vegetables. You want the fork to slice through it relatively easily, with some slight resistance. If it does then your vegetables are done! If they don’t slice easily, I recommend cooking for 5 minutes longer.

Frequently Asked Questions

Can I add in different vegetables?

Yes! You can add in any vegetables that you want, but you should know the vegetables approximate cooking time. Softer vegetables like zucchini, broccoli, etc, will require less cooking time. So they may need to be added part way through the cooking time.

Is this recipe good for someone with Diabetes?

Yes! The beets and carrots are rich in fiber and help to balance blood sugar highs that can come with eating potatoes.

Should I peel the vegetables to remove the skin?

I don’t recommend doing this. I left the skin on all the vegetables, though I did peel the outside layer of the carrots. The skin is where a large majority of fiber is in vegetables, this is great for your health!

Other Recipes You’ll Love!

If you have leftover Roasted Potatoes and Beets, they go perfectly in this Walnut Feta Beetroot Salad!

Love Beets? Try this amazing Easy Beetroot Broccoli Salad too!

roasted potatoes and beets on a black plate.

Roasted Potatoes and Beets

Michelle Saari RD MSc
This delicious and easy to prepare Roasted Potatoes and Beets is the perfect side dish for any dinner party! Everyone will be asking you for the recipe when they try it!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 60 kcal


  • 1 Baking Sheet


  • 2 Large Russet Potatoes
  • 3 Large Beets
  • 2 Large Carrots
  • 1/4 Cup Olive Oil
  • 1 Tsp Dill
  • 2 Tsp Garlic Powder
  • 1 Tsp Sea Salt


  • Preheat oven to 350 Degree F.
  • Wash and scrub all of your vegetables. I like to use a vegetable scrub brush just to get all of the dirt off of them.
  • Cut the ends off of the carrots and beets to remove the roots.
  • Chop all of the vegetables into pieces that are approximately the same size. Think bite sized pieces, but this is a preference.
  • Place all of the chopped vegetables in a microwave safe dish.
  • Mix together the olive oil, garlic powder, dill and sea salt in a small dish.
  • Pour the olive oil mixture over the vegetables and stir so that all vegetables are evenly coated.
  • This step is optional, but it will help your cooking time be shorter.
  • Place the dish in the microwave and cook for 5-7 minutes, depending how strong your microwave is. Stir half way through.
  • Place a piece of parchment paper on a baking sheet. Pour all of the vegetable mixture on and bake at 350 Degrees F for 25 minutes.
  • Sprinkle the mixture with some fresh dill and sea salt to finish!


  • The microwaving of the vegetables is an optional step.  If you prefer to not use a microwave add about 10 minutes to your oven baking time.  
  • The microwave is simply to make the vegetables cook faster.
  • If you cut your vegetables into larger pieces, extend the cooking time by about 10 minutes as well.
  • When the vegetables are done baking use a fork to try to slice through the beets (they are usually the vegetable that requires the longest cooking time).  If it slices easily, then they are finished.
Keyword beets, potato, potatoes, roasted, roasted potatoes and beets, vegetables

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