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How to cook fresh beetroot


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.
Course Side Dish
Cuisine British
Keyword beetroot, roasted
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 people
Calories 32kcal
Author Lea


  • Foil


  • 3 Beetroot Whole, with skin
  • 1 tbps Olive oil
  • Salt


  • Preheat the oven to 140°C.
  • Clean beetroot from all dirt. Chop off the thin root at the bottom and discard the leaves.
  • Tip: There is no need to peel the skin off. It’s much easier to do it once the beetroot is cooked.
  • Place the whole beetroot onto the foil. Sprinkle it with salt and toss with a spoon of olive oil.
  • Close all sides of the foil so the air can’t escape during roasting.
  • Place the beetroot into the oven and roast for approximately 2 – 3 hours depending on the size of the vegetables.
  • Test them with a fork or a knife, if they feel tender all the way through, they are done.
  • Once they have cooled down, peel the skin off.
  • Serve warm or cold cut into slices or cubes.


Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg