How to Roast Beets in the Oven (Whole Roasted Beets)
How to roast beets whole in foil (or chopped without foil) until perfectly tender and packed with flavor following a simple step-by-step method. They're gluten-free, dairy-free, paleo, keto & vegan!
Meanwhile, prepare the beets by removing any beet greens (if there are any) with a sharp knife or scissors, leaving at least one inch of stem attached to the beets.Leaving the stem will stop the whole roasted beets from bleeding as much while they roast. You can also trim the pointy end of the beets, too.
Wash the beets well, using a scrubbing brush to scrub away any dirt. There's no need to dry them afterward.
Wrap each beet individually in aluminum foil and place them on a large baking tray/in a baking dish.
Transfer the beets to the oven and roast for between 45-60 minutes, depending on the size of the beets. If they are very large, it can take up to 90 minutes.They're ready when they're knife/skewer tender.
If you want to, you can now peel the beets. Use paper towels or your fingers (wear gloves) to rub the skin, and the peel should slide right off.
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Notes
Use the best beets: Ensure they're fresh (beets with the greens attached usually ensure maximum freshness). They should be firm, feel heavy for their size, and have unblemished skin. Any variety works (red, golden, candy, Chioggia, etc.)
Use similar-sized beets: So they roast evenly. Otherwise, you may need to incrementally remove them from the oven based on their size (i.e., small beets come out first, large beets last).
If chopping the beets: The red juice will strain practically anything it touches, so it's best to use gloves while preparing them, along with plastic cutting boards.
To roast without foil touching the beets: To mimic the same "steaming" action, either add a layer of parchment paper between the foil and beet, cover the entire baking dish with foil instead, OR use a Dutch Oven with a lid.
Adding oil: Even when roasting beets in foil, a little oil can help to keep them super moist and tender. Plus, leftover beet-infused oil can be added to salad dressings.
Storage Information: Leave them to cool and store any leftovers in an airtight container in the refrigerator for 5-7 days or in a freezer bag for up to 3 months (whole or sliced/diced).Leave them to thaw in the refrigerator overnight, then use them as desired.You can also trim, scrub, and optionally chop the beets up to a day in advance before roasting, storing them in an airtight container in the fridge until ready.For chopped roasted beets: Slice them into 1/2-3/4-inch wedges or diced pieces and spread across a baking sheet (don’t crowd it). Drizzle with olive oil, sprinkle with some sea salt and optionally black pepper, then toss to coat. Roast for 30-40 minutes (based on the thickness/size), flipping once halfway. Add some honey/maple syrup and lemon or orange juice in the last 10 minutes of roasting the beets for a little extra flavor.Check the blog post for more tips and serving recommendations!