Whole Roasted Beets
Looking for an easy way to enjoy the rich, earthy flavor of roasted beets? This simple method for whole roasted beets in foil locks in all the goodness, making them perfectly tender and easy to peel. Just wrap, roast, and get ready for sweet, delicious beets with minimal cleanup!
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When it comes to a fast and easy way to cook raw beets, add baked beets in foil to the top of your list. You’ll be amazed at the flavor that roast beetroot has!
Can you eat raw beets?
Absolutely. Raw beets are a great addition to salads for their bright color and also their crunch. Just be sure to clean them well before dicing or shredding.
Many people enjoy raw beets because of the texture that it adds to other vegetable dishes. Raw beets would be great for a simple topping as well. Just dice small, and add.
How to choose the best beets?
When it comes to choosing raw beets, bigger actually isn’t better. Look for smaller beets, as they are going to have more flavor.
Also, make sure that the beets don’t have any cuts or spots to them. They need to be whole and without knicks.
Do you have to peel beetroot before roasting?
Not at all! Dare I say that this is one of the perks of making baked beetroot? You just need to wash the beets well, but no peeling is required.
The whole roasted beets will get tender as they bake and roast, and that includes the “skin” of the beets, too.
Is it better to boil or roast beets?
You can cook beets either way, but having roasted beets in foil proves to have such a brighter color! And I personally find doing it this way to be way less messy. Be warned, if you get beet juice on your clothes it ain’t coming out!
Ingredients
I told you that this beet recipe was simple, right? Just one ingredient is needed!
- Whole raw beets
How to Cook Beets
- Preheat the oven to 400°F.
- Wash the beets gently, scrubbing away any dirt with a vegetable brush.
- Remove the stems and cut off the roots.
- Wrap each beet tightly in foil and place in a shallow baking dish to trap any escaping juices. Roast the beets for 25-35 minutes for smaller beets and 45 minutes to an hour for larger beets.
- Test for doneness. A knife should easily go through the center of the largest beet.
- Unwrap the beets from the foil, and using a paper towel, pinch away the outer skin of each beet.
- Serve.
Important Tip
The beet juice will stain your clothes and fingers, so be careful. I use a paper towel to remove the skins, so my hands don’t need to contact the beets directly. Using gloves to protect your hands is also a great option. I also peel them inside the baking dish to keep the beets off any countertop to avoid permanent damage and staining.
How to store Cooked Beets
Once the beets are cooked, storing them for leftovers is simple. Let the baked beets cool down, then store them in an airtight container.
The cooked beets must be kept cool, so storing the container in the fridge is a must. For the best flavor, eat within two days.
Other methods for cooking beets
Steam: Place the cleaned beets (whole in size) in a steamer basket above about 2″ of water. Bring the water to a boil, then reduce the heat and let steam for another 30 minutes for small beets or an hour for larger beets. The beets are done steaming when you can pierce the beet through the center with a knife.
Boil. Boil the cleaned and trimmed beets in a large saucepan covered in water and add two tablespoons of white vinegar or lemon juice. The acid from the juice will keep the beets from bleeding. Then boil for 30 minutes to an hour, depending on the size of the beets. The beets are done when a knife can easily be inserted into the center of the largest beet.
Ways to Use Beets
The fun thing about cooking beets is that you can use them in many different ways. The easiest way is to add seasoning and make them a simple side dish.
You can also dice and add them to salads or mix them with starchy food like potatoes for texture and flavor.
Don’t Waste the Beet Greens!
The beet greens are delicious when they are sauteed. Put them into a pan with a tad bit of oil, and you will have an entirely new side dish to fall in love with!
Once they are cooked, you can easily add them to your omelet, into soups, or even in various pasta dishes.
More Roasted Vegetable Recipes
- Garlicky Swiss Chard
- Maple Air Fryer Acorn Squash
- Simple Sauteed Fiddleheads
- Garlic Roasted Broccoli
- Creamy Parsnip Puree
Whole Roasted Beets
Ingredients
- Beets; washed and trimmed
Instructions
- Preheat the oven to 400°F. Remove the stems and roots and give the beets a gentle scrub to remove any dirt.
- Wrap each beat gently in foil and place in a baking dish to catch any juices. Bake for 25-35 minutes for smaller beets or 45 minutes to an hour for large beets. Test for doneness by inserting a knife in the centre and if it goes through easily the beets are cooked.
- Remove the beets from the oven and carefully unwrap the foil from the beets. Using a strong papertowel pinch away the outer skin of the beets to remove or peel off the skin. You may wish to use gloves for this because beet juice stains everything so be careful.
- Once the skin has been removed you can slice or cube and eat plain as a side dish or add to salads or rice.
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
