Whole Beetroot Roasted in Foil

My favourite method how to prepare fresh beetroot either for salad or as a side dish is slowly roasting it in the oven wrapped in foil. The preparation isn’t messy and even bigger beets come out tender, juicy and sweet.

Whole Beetroot Roasted in Foil

My favourite method how to prepare fresh beetroot either for salad or as a side dish is slowly roasting it in the oven wrapped in foil. The preparation isn’t messy and even bigger beets come out tender, juicy and sweet.
How to cook fresh beetroot
Whole Beetroot Roasted in the Oven
  • Prep Time5 min
  • Cook Time2 hr
  • Total Time2 hr 5 min

Ingredients

  • Beetroot
  • Olive oil
  • Salt
  • Foil

Method

1

Preheat the oven to 140°C.

2

Clean beetroot from all dirt. Chop off the thin root at the bottom and discard the leaves.

3

Tip: There is no need to peel the skin off. It’s much easier to do it once the beetroot is cooked.

4

Place the whole beetroot onto the foil. Sprinkle it with salt and toss with a spoon of olive oil.

5

Close all sides of the foil so the air can’t escape during roasting.

6

Place the beetroot into the oven and roast for approximately 2 – 3 hours depending on the size of the vegetables.

7

Test them with a fork or a knife, if they feel tender all the way through, they are done.

8

Once they have cooled down, peel the skin off.

9

Serve warm or cold cut into slices or cubes.

ABOUT THE RECIPE
Beetroot slowly roasted in foil in the oven

There isn’t anything better than cooking with a freshly picked vegetables from the garden. We usually grow tomatoes, a few strawberries and some herbs during summer but taking care of a garden when we travel frequently is difficult. It’s why we are always excited to visit our grandad’s vegetable patch. He never disappoints us with his vegetables. Last year he amazed us with his fantastic tomatoes that I mentioned in my Fresh Mozzarella and Tomato Salad post. This year, it was his fabulous beetroot that won our hearts and inspired me to write this recipe.

Roasting Beetroot in Foil

Roasting beetroot in foil slowly in the oven is my favorite way to cook this vegetable. It’s easy to roast even bigger beets to perfection as they come out tender, juicy and sweet.

In my opinion, roasted beetroot tastes sweeter than boiled version. The foil helps to lock the moisture in and the vegetable roasts and steams at the same time.

The roasting time varies depending on the size of the beetroot. Small young beetroot cooks faster. I usually roast medium/bigger beets and they take somewhere around 2 – 2.5 hours. Older vegetables need longer cooking times than younger roots. If the beets are really big (10 cm in diameter or bigger) it’s better to cut them in half.

Peel Beets after Roasting

There is no need to peel the beetroot before roasting. When you cut the beetroot its juice makes lots of mess and stains everything. Roasting the whole beetroot with the skin still on is the tidiest way how to prepare it. I also believe that the skin helps to keep more juices inside and moreover, you will find out that peeling the skin off from a roasted beetroot is much faster, super easy and certainly more convenient.

Roasted beets are full of flavors, I love to add them either into our salads with other veggies, nuts and cheese or it can be simply used as a nutritious side dish.

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