An easy and foolproof way of roasting beets in foil. Only 3 ingredients are used to enhance the delicate sweet flavor of this beautiful root vegetable.
This recipe, for roasted beets in foil, was inspired by my Roasted Beet Salad with Fresh Grilled Peaches.
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General Info About Beets
Beets come in a variety of sizes and colors such as red, purple, and golden. They are a nutrient-rich food loaded with essential vitamins and minerals that could offer health benefits for some chronic conditions.
Although they're in season from November to March, fresh beets taste delicious all-year long when cooked properly.
Beets can be cooked in a number of ways; however, in my opinion, whole fresh beets are best when wrapped in a foil packet then roasted in the oven.
How to Select
- Select beets in bulk with the greens still attached as these are freshest (the greens should be beautiful and vibrant and not wilted) as this is an
- Choose beets that are smaller as these tend to be sweeter than the larger beets (even when selecting in bunches select the bunch with the smaller beets)
- Select beets that are firm to the touch (check for firmness around the entire bulb)
- Inspect the skin as it should be uniform in color and no spots
- The pointy root tips should also be intact
- Avoid buying the loose beets and those without the greens intact as these may not be as fresh
How to Clean
- Remove the greens from beet and store for late use if you'd like if not discard
- Cut off the stems of the beets
- Remove the pointy root tips
- Thoroughly wash the outer surface of the beet without removing the skin
Ingredients
- Red beets
- Extra olive oil or grapeseed oil
- Kosher salt
See the recipe card below for quantities.
How to Roast Beets in Foil
- Trim the roots and stems (keeping the leafy greens for later use)
- Wash the beet (bulbs) and pat dry with paper towels.
- Grab a baking sheet and place beets on a long sheet of foil and drizzle liberally with extra virgin olive oil and kosher salt.
- Using the other end of the foil, wrap the beets creating a foil packet.
- Place baking sheet with prepared beets inside a 415 degree preheated oven.
- Roast beets in oven between 1 hr to 1 hr and 15 minutes depending on the size of the beets until you can easily insert a steak knife into the bulb of the beets.
- Remove the beets from the oven and unwrap the foil pouch.
- When the beets are cool enough to handle, remove skin by either rubbing the outer surface with: a paper towel, peeling using a steak knife, or peel using your fingers.
- Use a chef's knife to cut the cooked beets into cubes and serve.
Top Tips
- After roasting, your beets should not be hard or too soft. They should be tender enough for the tip of a knife to go through.
- When combining roasted beets with other vegetables or fruit add the beets last and avoid mixing too much as the red color of the beets will bleed into the other vegetables or fruit.
- Beets can stain your hands and countertops. Please be careful when handling and wipe your countertops immediately if you get beet juice on them and wash your hands when you are done.
FAQs
No, it isn't necessary to peel beets before roasting. Do not even bother and why go through the extra work? After roasting beets, the skin becomes thin and tender and can easily be removed by either: Rubbing around the bulb with a paper towel, using your fingers to peel the skin away, or using a paring or steak knife to gently remove the skin. The latter method is what I tend to do. It's so easy and goes by quickly.
It's easier to peel beets after roasting as the skin becomes thin and tender and is easier to remove after roasting by one of 3 methods: Rubbing around the bulb with a paper towel, using your fingers to peel the skin away, or using a paring or steak knife to gently remove the skin
No, there is no need to boil beets before roasting. Do not add the extra work. Simply, remove the greens, stems, and tiny roots, wash thoroughly and pat dry with paper towels, place the beets on top of tin foil, drizzle with olive oil or grapeseed oil, season with kosher salt, enclose the beets with the foil creating a foil packet, and roast at 415 degrees until tender.
Other Side Dishes
Pairing
Although beets are hearty in texture , they have a slightly sweet taste that makes it a perfect side dish when paired with most meat. Honestly, you can't go wrong. My favorite proteins to serve with these roasted beets in foil are: Best Healthy Cast Iron Skillet Chicken Breast, Garlic Herb Whole Roasted Chicken, Garlic Butter Herb Roasted Turkey Recipe, Cajun Oven Roasted Turkey Thighs, Grilled Ribeye Steak, How to Cook Tri Tip in the Oven, Best Way to Cook London Broil or for a more delicate protein such as fish, Broiled Cajun Blackened Cod, Cajun Grilled Salmon In Foil, or even Pan Seared Salmon.
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Roasted Beets in Foil
Equipment
- Oven
- Foil Paper
- Paper towels
- Chef's knife
- Paring knife optional
Ingredients
- 1 bunch red beets
- 4 tablespoon extra virgin olive oil (or grapeseed oil)
- ½ tablespoon kosher salt
Instructions
- Preheat oven to 415 degrees.
- Trim roots and stems (keeping leafy greens for later use). Wash beets and pat dry with paper towels.
- Place long piece of foil on baking sheet and add beets to foil. Drizzle beets liberally with extra virgin olive oil and kosher salt. Using the other end of the foil, wrap the beets creating a foil pouch.
- Place prepared beets in oven to roast for 1 hr or 1hr and 15 mins depending on the size of the beets until you can easily insert the tip of a steak knife into the bulb of the beet. When done, remove from oven and unwrap the foil pouch.
- When the beets are cool enough to handle, remove the skin by rubbing with a paper towel, peel using a steak knife or using your fingers to remove the skin
- Slice the beets or cut into cubes.
Notes
- After roasting, your beets should not be hard or too soft. They should be tender enough for the tip of a knife to go through.
- When combining roasted beets with other vegetables or fruit add the beets last and avoid mixing too much as the red color of the beets will bleed into the other vegetables or fruit.
- Beets can stain your hands and countertops. Please be careful when handling and wipe your countertops immediately if you get beet juice on them and wash your hands when you are done.
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