The Absolute Best Way to Cook Beets
Tired of messy, waterlogged beets? Say goodbye to boiling! Roasting beets in foil is a total game-changer. This simple technique concentrates their natural sweetness and earthy flavor, steaming them in their own juices for a perfectly tender, never mushy, result. It’s the cleanest, easiest way to prepare beets for vibrant salads, hearty sides, or simply enjoying on their own. Once you try this hands-off method, you’ll never go back!
Ingredients
• MAKES: 4 servingsTIME: About 1 hour
• 1 1/2 to 2 pounds / 680 to 900g beets, scrubbed clean
Instructions
1. Preheat your oven to 400°F / 200°C.
2. Wash and scrub the beets thoroughly to remove all dirt, then pat them dry. Trim the leaves, leaving about an inch of the stem attached.
3. Tear off a sheet of aluminum foil for each beet, large enough to encase it completely.
4. Place one beet in the center of each foil sheet and wrap it up tightly, sealing the edges to create a packet.
5. Arrange the foil-wrapped beets in a single layer on a baking sheet or in a roasting pan.
6. Roast for 45 to 90 minutes. The exact time will depend on the size of your beets.
7. Check for doneness by carefully unwrapping one beet and piercing it with a thin knife or skewer. It should slide in with very little resistance.
8. Once tender, remove the beets from the oven and let them cool slightly until you can handle them.
9. To peel, simply unwrap the beets and rub the skins off with a paper towel—they should slip off easily.
10. Slice or dice as desired. Serve warm with a drizzle of oil or butter, or let cool completely to use in other recipes.
Nutritional Information
• Beets are a nutritional powerhouse, packed with essential vitamins and minerals. They are particularly rich in:
• Fiber
• Folate (Vitamin B9)
• Manganese
• Potassium
• Iron
• Vitamin C
Pro Tips
• For the most even cooking, select beets that are all roughly the same size.
• Leave about an inch of the stem and the root tail intact before roasting to prevent the beets from bleeding their vibrant color.
• The skins will slip off effortlessly once cooked. Use a paper towel to rub them off to avoid staining your hands.
• Cooked, unpeeled beets can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep.
• This roasting method also works wonderfully for other root vegetables like turnips, parsnips, and rutabagas.
FAQ
Q: Can I prepare these roasted beets ahead for my weekly meals
A: Absolutely! This recipe is perfect for vegetarian meal prep. Once roasted and cooled, store the unpeeled beets in an airtight container in the refrigerator for up to 5 days. Peel and slice them as needed for quick salads, grain bowls, or sides throughout the week.
Q: What vegetarian protein can I pair with roasted beets
A: Roasted beets pair wonderfully with many plant-based proteins. For a hearty salad or grain bowl, toss them with chickpeas, lentils, quinoa, or crumbled feta or goat cheese. They also make a fantastic side dish for baked tofu or tempeh.
Q: Are beet greens edible and how can I use them
A: Yes, don’t throw away the beet greens! They are delicious and nutritious, similar to chard or spinach. Simply wash them well and sauté them with garlic and olive oil for a quick, zero-waste vegetarian side dish to serve alongside your roasted beets.
