How To Roast Whole Beets In Foil & Without Foil

Roasted beets are sweeter, more flavorful, and cheaper than the vacuum-sealed kind! And once you know the method, they take almost no effort. You can use them in salads, grain bowls, hummus, or as a simple side.

In this guide, I cover two methods (foil and no-foil), give you a time chart so you are not guessing, and share my best tips.

The quick answer? Roast them at 400°F (200°C) in foil or a covered dish for 45 to 60 minutes, depending on their size.

What You'll Need: Ingredients & Tools

• Whole Beets: Any type of beet can be roasted.
• Oil: I've found that extra virgin olive oil or avocado oil works best. (See the FAQ below for a no-oil option!).
• Sea Salt: Just a touch of salt helps to draw out the sweetness. My go-to salts are fine kosher salt and sea salt.
• Tools: A rimmed baking sheet, aluminum foil (or a Dutch oven/covered baking dish), a sharp knife, and a pair of gloves if you want to avoid "pink fingers".

How To Select Beets

• Pick beets that are roughly the same size so they finish roasting at the same time.
• They should feel firm and dense. Any signs of softness mean they are past their best date.
• Smooth skin is a sign of freshness, so avoid anything shriveled or cracked.
• If the greens are still attached, they should look bright and perky.
• Medium beets (tennis-ball sized) tend to be the most reliable for flavor and even cooking.

Different Types Of Beets

• Red beets have the deepest, most earthy flavor but bleed intensely and will stain your hands, board, and any light-colored ingredients.
• Golden beets are milder and slightly sweeter, and do not stain.
• Chioggia beets (the candy-striped variety) are mild with a striking raw appearance, though the stripes fade during roasting.

How To Roast Beets In Foil

This is the standard way of roasting whole beets, and the way I typically do it. When you wrap the beets in foil, it creates a mini-steam chamber, which cooks the beets perfectly and makes the outer skin incredibly easy to remove.

1. Preheat and Prep: Set your oven to 400°F (200°C). Then trim the beet greens, leaving about 1 inch of the stem attached (this helps to prevent the beet from "bleeding" its juice during roasting). Now, scrub the bulbs really well under cold water.
2. Oil and Wrap: Place each beet on a square of foil. Next, drizzle with a little oil and a pinch of salt. Finally, fold the foil up tightly to create a sealed pouch.
3. Roast: Place the foil-wrapped beets on a baking sheet and slide them into the oven. Now, use the time chart below to determine your roasting time. Once a knife slides easily into the center, you can remove the beets from the oven.
4. Let Them Rest: Once out of the oven, do not unwrap them right away! Let them sit in the foil for about 10 minutes to let the steam loosen the skin.

How To Roast Beets Without Foil

If you prefer to roast beets without foil, it's not a problem! This is where a Dutch oven comes into play. Roasting beets without foil will still produce a tender texture and delicious flavor.

You'll prep the beets exactly the same way, use the same time chart below, and cook them at 400°F (200°C). The only difference is how you encase them.

1. The Covered Dish Method: Place the prepared beets in a glass baking dish or a Dutch oven. Add 2 tablespoons of water to the bottom of the dish, cover tightly with a lid, and roast.
2. The Parchment Method: You can also wrap beets in parchment paper and tie them with kitchen twine, though they may take about 5 minutes longer than the covered dish or foil method.

How Long To Roast Whole Beets

This chart will help you cook beets of different sizes perfectly. For the best results, I suggest checking your beets at the lower end of these ranges. You will know they are done when a paring knife slides into the thickest part easily.

Note: If your oven runs cool, or if you are roasting more than 6 beets at once, add 10-15 minutes to the cook time.

How to Peel Whole Roasted Beets

The good news is that peeling whole roasted beets is much easier than you'd probably expect. Because the skin basically separates from the flesh during roasting, it typically slides right off.

1. Let them sit: Once the beets come out of the oven, let them rest for about 5 to 10 minutes. The steam needs a minute to loosen the skin. Plus, trust me, super hot beets are harder to handle.
2. Rub off the skin: First, hold your oven roasted beets over a paper towel or the sink and use the towel to rub the skin in one direction. It should come off in strips.
3. For tough spots: If there is skin near the stem or root end, you can use the edge of a spoon to scrape it gently. I don't suggest using a knife if you don't want to lose beet flesh too.

Note: If the skin isn't coming off easily, your beets may need a few more minutes of roasting, or they didn't rest long enough.

🌟 Pro Tip: When it comes to beets staining, beet juice will stain your hands, your cutting board, your towels, and your counter if you're not careful. I wear nitrile cooking gloves to help prevent pink hands for a day!

Storage

Fridge: Roasted beets keep well in an airtight container in the refrigerator for up to 5 days. You can store them whole or sliced.

Freezer: Believe it or not, you can freeze roasted beets for up to 3 months. Just let them cool completely, then slice or cube them, spread them on a sheet pan lined with parchment paper, and freeze until solid (about 2 hours). Then transfer the frozen beets to a freezer bag. Keep in mind the texture softens a bit after thawing.

🌟 Meal Prep Tip: Roast a full batch on Sunday. They will carry you through the week in salads, grain bowls, dips, and dinner sides - mostly hands-off effort upfront.

Flavor Variations

Once roasted and peeled, beets take on flavor well. You can try one of these flavor combinations after peeling, either before or after slicing, while the beets are still warm.

• Classic: Good olive oil, flaky sea salt, fresh cracked black pepper.
• Citrus-Herb: Drizzle with olive oil and the zest of half an orange or lemon. Add a few sprigs of fresh thyme or flat-leaf parsley.
• Sweet-Savory: Toss with a teaspoon of maple syrup, a splash of balsamic vinegar, and freshly cracked black pepper.
• Warm Spiced: Toss with a pinch of cumin, coriander, and smoked paprika for Middle Eastern-inspired flavor.

How To Use Roasted Beets

Once you know how to roast whole beets, you'll find that there are many ways to use them in your cooking. These are just a few of my favorites!

• Salads: Use in my citrus beet salad with lentils or beet and toasted walnut salad. Beets also go especially well with apple, arugula, and a tangy vinaigrette.
• With grains: Cut into wedges and layer on top of grain bowls with tahini or lemon-herb dressing. To make it a complete meal, add some of my vegan falafel too.
• Hummus: Blend them into hummus or make your own beet hummus with chickpeas, garlic, and lemon.
• With Sauce: Cube the roasted whole beets and toss them with some of my delicious arugula walnut pesto for a quick and easy side.
• Simple side dish: Serve warm, seasoned with salt, alongside roasted cauliflower or carrots with fresh herbs.