Learn this simple and less messy method for perfectly roasted beets in foil that concentrates their natural sweetness while locking in nutrients. If you’ve always boiled your beets, give this a try. It's such an easy way to cook beets.
Have you noticed that people have a love-hate relationship with beets also known as beetroot? Most folks think of pickled beets. However, if someone hasn’t tried a simple roasted beet, they might be surprised at how much they like it.
When you taste a roasted beet, they have a hint of ‘dirt’ in their flavor....but in a good way. They are soft, yet remain firm. I prefer them served at room temperature rather than chilled. My husband and I adore a glass of an earthy, red wine such as an Old Vine Zinfandel from California while snacking on red beets.
I’ve tried boiling beets in water and baking them together in a covered Pyrex with a fancy herb and citrus-infused water. Those methods work, but I think this recipe is the best way because it builds a more intense flavor and is so easy! Plus, the reduction of olive oil and juice in the foil packet is captured for the sauce.
The foil packet method steams the beets while roasting them with olive oil, ensuring they become tender while caramelizing their natural sugars without staining your hands, baking sheet, or cutting board.
Beets are the award-winning supporting actress/actor to your restaurant-style salad. Try adding roasted beets to a spring salad mix with this Quick And Easy Boiled Eggs (Soft, Medium, Hard), and this Honey Mustard Salad Dressing Recipe or add them to this Roasted Seasonal Vegetable Salad (North Italia).
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Common Problems
- Boiling or roasting beets together limits your ability to remove smaller beets earlier when they are done.
- You can burn the bottom of the beet while guessing the cooking time.
- Red beets can stain anything they touch.
- If you allow beets that are different colors to touch each other before serving, their vivid juices will bleed onto their neighbors.
Why This Recipe Is Different
- With a cook time of 45-90 minutes, use an instant-read thermometer to check for doneness and prevent burnt bottoms.
- It's easy and less messy.
- Cook beets without staining your hands, baking sheet, or cutting board!
- The beet reduction in the foil packet is captured for the sauce.
How To Buy The Best Beets
- Avoid woody, old beets that look dry, faded, or soft.
- Try to select smaller beets similar in size for even cooking in the oven.
- If you are lucky and their greens are attached, they should be bright and fresh. If they look good, remove the greens and sautée them in a pan of olive oil and garlic.
- Store your bulbs of beets in a plastic bag in the refrigerator. This keeps the beets fresh for several months.
- Check out your local farmer's markets for fresh beets or try growing beets at home. While they are popular in the fall and winter, they are even better as an early summer vegetable crop.
How Long Does It Take To Cook Beets In The Oven?
It depends on the size of your beets. The time can vary from 45-90 minutes! You can roast them until a fork or toothpick comes out easily.
Perhaps, you would like to try this more precise method by using an instant-read thermometer like my favorite Thermapen from Thermoworks and pulling them from the oven when their internal temperature is 205-210℉.
Here is a graph that I made below with my collection of times based on internal temperatures using my Thermapen. I hope it will help you get an idea of cooktimes in your kitchen.
Ingredients
You only need 4 simple ingredients to roast beets in foil.
- Beets - A root vegetable with a mineral flavor profile. Harvested in early summer and fall, the most common color is red, but there are other less earthy-tasting varieties such as gold, white, and candy cane striped. Check out How To Buy The Best Beets for more information.
- Extra Virgin Olive Oil - Taste various olive oils to find the one that you like the best. My favorite is from California Olive Ranch.
See the recipe card below for ingredient measurements.
How To Serve Beets
Dress them up with any of these garnishes:
- Drizzle the beets with 1-2 teaspoons of red wine, sherry, or balsamic vinegar as an excellent snack with a glass of earthy, red wine or a Reisling white wine.
- You can also drizzle some special Spanish smoked olive oil over roasted beets for a special occasion savory snack.
- Top with toasted nuts like pecans, walnuts or pistachios. Add a crumbled soft cheese like goat, feta or blue just before serving or a dollop of creme fraiche.
- Add some spring lettuce to the mix above along with this White Balsamic Vinaigrette Recipe for a salad.
- Top with chopped fresh herbs like fresh mint, parsley, or chives before serving.
Step-by-Step Instructions
Preheat the oven to 400℉.
Step 1: Wash the beets thoroughly under running water. If stems are attached, trim them back to the root. If there is a long tail on the other side of the root, cut it back to the bulb.
Step 2: Place each beet on a square piece of foil. Drizzle 1 teaspoon of olive oil and sprinkle with salt and pepper.
Step 3: Wrap the foil around the beets leaving the seam side up. Place on a parchment-lined cookie sheet.
Cook the beets in the oven for about 75 minutes to an internal temperature of 205-210℉ or when easily pierced with a toothpick through the foil.
Smaller beets will take less time and can be removed one at a time while the larger beets remain in the oven.
Step 4: Remove the beets from the oven. Open the foil to let them cool off enough to handle. Save the beautifully roasted beet juice in the foil pouch by pouring it into a medium glass bowl.
Step 5: Place the open foil pouches in the sink. Use paper towels to peel the outer skin and nubby top off each beet. They may not be perfectly smooth after peeling. Dispose of the foil and peelings.
Step 6: Place the peeled beets on a large plate or a parchment-lined cutting board to protect your surfaces from temporary beet juice stains.
Step 7: Trim the tops off of the beets. Cut the beets into 1-inch bite-sized wedges.
Step 8: Return the wedges to the bowl with the reserved juices. Toss to combine and taste for a final seasoning of salt and pepper before serving.
Storage Information
Roasted beets will keep well in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep, salads, and healthy snacks.
Roasted beets freeze well. Peel and slice them, then place them in freezer-safe containers or bags for up to 3 months.
FAQ
If I have very small beets, less than 2 ounces, I will combine 2-3 beets per foil pouch. Otherwise, each beet will be in its pouch. Pull the smaller beets out of the oven when soft while the larger beets continue roasting.
No. Simply trim the tops and roots, wrap them in foil, and roast. The skins will easily slip off after roasting when the beets are still warm.
You can, but red beets tend to "bleed" their color, which will stain golden or striped varieties. I recommend wrapping different colored beets separately.
If your beets are still too firm after the recommended cooking time, simply return them to the oven in their foil packets and check every 10-15 minutes until an internal temperature of 205℉ or until tender.
I prefer using paper towels to peel the beets in the sink. You can also run water over the beets while peeling them. Some people wear vinyl gloves. If your hands get stained, wash them with soap and water to help remove the color.
The Golden beet may be a better option plus they don't stain due to their light color.
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📖 Recipe
Roasted Beets In Foil
Ingredients
- 4 beets (6-8 ounces each)
- 4 teaspoons olive oil
- black pepper (freshly ground)
- 1 teaspoon Diamond Crystal kosher salt (optional)
Instructions
- Preheat the oven to 400℉
- Wash the beets thoroughly under running water. If stems are attached, trim them back to the root. If there is a long tail on the other side of the root, cut it back to the bulb.
- Place each beet on a square piece of foil. Drizzle 1 teaspoon of olive oil and sprinkle with salt and pepper.
- Wrap the foil around the beets leaving the seam side up. Place on a parchment-lined cookie sheet.
- Cook the beets in the oven for about 75 minutes to an internal temperature of 205-210℉ or when easily pierced with a toothpick through the foil. Smaller beets will take less time and can be removed one at a time while the larger beets remain in the oven.
- Remove the beets from the oven. Open the foil to let them cool enough to handle. Save the beautifully roasted beet juice in the foil pouch by pouring it into a medium glass bowl.
- Place the open foil pouches in the sink. Use paper towels to peel the outer skin and nubby top off each beet. Dispose of the foil and peelings.
- Place the peeled beets on a large plate or a parchment-lined cutting board to protect your surfaces from temporary beet juice stains.
- Trim the remnants of the green tops off of the beets. Cut the beets into 1-inch bite-sized wedges.
- Return the wedges to the bowl with the reserved juices. Toss to combine and taste for a final seasoning of salt and pepper before serving.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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