Learn how to roast beets without foil for a delicious, sweet, intense flavor. This simple method of using parchment paper is the best way to cook beets! Not only is it easy, but no other method of cooking beets will give you the same intense sweetness.
Whether you serve these as a side dish for Baked Chicken Thighs or Veal Scallopini, this is a recipe you’ll find yourself coming back to again and again.
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Nothing compares to the taste of oven-roasted beets.
I’ve tried boiling them and microwaving them. I’ve even tried the canned and ready-made beets sometimes available at grocery stores. But the best way to cook beets without aluminum foil is by roasting them in the oven.
Intensely sweet, firm, and easy to prepare – what’s not to love?
While there are several different methods to roast whole beets, including wrapping them in aluminum foil, you will find that using parchment paper is the easiest and most effective way to get delicious and perfectly roasted beets every time.
This method for roasting beets is similar to roasting vegetables like radishes, carrots, or potatoes. The simple preparation and roasting process transforms the texture and flavor of the beets into a taste sensation!
The high heat intensifies their natural sweetness. This is a fantastic approach to get individuals who don’t enjoy them to give them another chance, and it’s also great for beet fans to eat them more often.
Once roasted, season with salt and pepper and drizzle with olive oil to create a simple side dish. Or, use roasted beets as a salad topper or in place of croutons. The possibilities are endless!
Are you ready to discover how to roast beets without using foil? Let’s begin by choosing the perfect beets for roasting.
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How to select beets
When selecting fresh beets from the grocery store or farmer’s markets, look for fresh, firm beets with beet greens that are bright green and fresh-looking. This applies to any variety of beets, including golden or striped. Avoid purchasing if greens are wilted or brown.
The beetroot should also be free of blemishes or bruises. Avoid beets that appear soft or spongy, as they will likely not taste very good when roasted.
When selecting beets to purchase, look for ones that have a similar size. This will help them cook evenly. Small and medium-sized beets, sized about two to three inches in diameter, are usually sweeter. Avoid purchasing large beets.
How to prepare beets
The next step towards roasting beets is getting them prepped and ready.
This includes trimming all but 1 inch of the leaves and most of the root end.
Once done, thoroughly rinse the beetroots under cold water to remove any excess dirt.
How to roast beets in the oven
Adjust the oven rack to the middle position and preheat the oven to 400°F/ 205°C.
Line a baking or cookie sheet with a piece of parchment paper. You can also use a baking dish.
Rub the raw beets with a bit of olive oil. Make sure to coat them well. Place beets on the prepared baking sheet in a single layer. Sprinkle with kosher salt and place in a preheated oven.
Roast for about 45-60 minutes or until you can easily insert a paring knife with little resistance.
Remove them individually as they finish cooking and allow them to cool slightly for 5-10 minutes before peeling.
Peeling whole roasted beets
Place the roasted beets on a cutting board and trim off a skinny slice from the top and the root end when cool enough to handle.
To peel the beets, rub the skin off with a paper towel or your fingers. You may need to use a paring knife or a vegetable peeler to remove any stubborn bits.
Once peeled, slice or cut into bite-sized pieces and enjoy with just about any meal!
Tips
- Make sure the oven rack is adjusted to the middle position when roasting.
- Always preheat your oven.
- Smaller beets will cook more quickly than larger beets.
- Look for fresh beets about the same size, which will help them cook evenly.
- Before removing from the oven, pierce each beet individually. Be sure to remove them individually as they finish cooking.
- As an option, wear disposable gloves while peeling the beets, as their red juices can stain your fingers pink. Beet juice can also stain your countertop/working surface red.
How to store fresh beets and beet greens
If you are not planning on roasting your beetroot right after purchasing them, you’ll want to store them in the fridge.
Remove the beet greens if they are still attached. Trim the beet greens away, leaving about an inch of stem end connected to the beet.
Place the beets in a plastic bag. They should stay fresh for up to two weeks.
Wrap the greens in a paper towel and store them separately in a plastic bag. Refrigerate and use within 1-2 days.
How to store cooked beets
Cooked beets can last in the fridge for up to 5 days. Store them in an airtight container or wrap them tightly in cling film. When reheating, add a splash of water to prevent them from drying out. You can also freeze cooked beets (more details in the next paragraph).
How to freeze beets
Did you know that you can freeze cooked beets? After peeling them, dice or slice them as desired and arrange them in a single layer on a baking sheet before freezing for about 2 hours. Afterward, transfer them to a freezer-safe container or bag.
Cooked frozen beets will last anywhere from six months to a year in the freezer. Their quality will depend on how well they are sealed and how frequently they are opened and exposed to air.
While they are still safe to consume after this date, you will probably not want to wait that long to try some of the delectable dishes featuring this delicious root vegetable. Thaw in the fridge overnight before reheating.
FAQ
No, you do not need to peel beets before roasting. Instead, the skin of roasted beets will peel away easily after roasting, so there is no need to do it beforehand. Roasting with the skin also minimizes the color from seeping out.
The exact roasting time varies according to the size of your beets, but generally, 45 minutes to 1 hour at 400°F/ 205°C.
Roasting root vegetables in the oven activates an intensely sweet flavor grounded in earthiness. Oven-roasting beets will also allow them to retain some firmness.
It turns out that the skins of beets are perfectly edible after roasting and provide you with a bit more fiber. However, the taste can be pretty bitter and the texture tough. If you choose to eat the skin, try to buy organic beets (those grown without preservatives), and be sure to scrub the beets well.
Serving suggestions
Pair these oven-roasted beets alongside a protein source to make a complete meal; try them with grilled chicken quarters, baked codfish, or pan-seared lamb.
They would also be lovely as part of a vegetarian meal, served over grains like quinoa or farro.
Top with fresh herbs like parsley, mint, or your favorite fresh herbs for extra flavor. You could also add ricotta cheese or roasted hazelnuts.
Conclusion
Roasted beets are surprisingly versatile: while this recipe does have a relatively long cook time, the good news is that prep is relatively minimal, and you can leave the beets alone once they are roasting on the baking sheet in the oven.
They work well served on their own or with other vegetables as a side dish, tossed with salads, or transformed into soups or pasta sauces. If you’re looking for an easy and tasty way to roast beets without foil, give this method a try.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have tried this recipe for roasting fresh beets, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
How to Roast Beets without Foil
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Ingredients
- 1 pound beets fresh, trimmed and clean
- 1 tablespoon olive oil extra virgin
- kosher salt
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 400°F/ 205°C.
- Line a baking or cookie sheet with a piece of parchment paper. You can also use a baking dish.
- Rub the raw beets with olive oil. Make sure to coat them well. Place beets on the prepared baking sheet in a single layer. Sprinkle with kosher salt and place in preheated oven.
- Roast for about 45-60 minutes, or until you can easily insert a paring knife with little resistance.
- Remove them individually as they finish cooking and allow them to cool slightly for 5-10 minutes before peeling.
- Place the roasted beets on a cutting board and trim off a very thin slice from the top and the root end when cool enough to handle.
- To peel the beets, simply rub the skin off with a paper towel or your fingers. You may need to use a paring knife or a vegetable peeler to remove any stubborn bits.
- Once peeled, slice or cut into bite-sized pieces and use immediately in your favorite recipe. Can also be refrigerated or frozen until needed.
Notes
- Make sure the oven rack is adjusted to the middle position when roasting.
- Always preheat your oven.
- Smaller beets will cook more quickly than larger beets.
- Look for fresh beets that are about the same size as this will help them cook evenly.
- Before removing from the oven, pierce each beet individually. Be sure to remove them individually as they finish cooking.
- As an option, wear disposable gloves while peeling the beets, as their red juices can stain your fingers pink. Beet juice can stain your countertop/working surface red.
Val
This is such a great idea! Thanks for sharing Maria!
Maria
My pleasure Val! Enjoy!!!