Roasted whole beets (or half beets!) in the oven don't actually require foil, even though many recipes call for it! If you want to reduce waste, or simply don't have foil, this easy steam roasting method for roasting beets can be done without it. Bonus points for being faster, lower mess, and ready to add to your favorite salads or bowls.
I'll always love my cubed roasted beet recipe for its speed and ease, but lately I've changed up my beet roasting method to roasting whole, or in whole "halves" to speed up the process. And it's been life-changing!
It's less messy (because no peeling raw beets), faster (if you cut the beets in half), and low waste because no foil is required to wrap the beetroot. To get the same steaming effect normally provided by the foil, we'll add a bit of water directly to the beet pan to steam roast them. This helps speed up roasting time and keep the beets nice and tender, which is perfect for dicing up into salads (like this roasted beetroot, arugula, and avocado salad!).
Once the roasted beets cool, the skin easily peels away and you can dice up the beets for salads or simple sides. Roasted golden and red beets, made easy!
How to Select, Store and Clean Your Beets
Our featured ingredient for this recipe is beets! Any kind of beet will work, so feel free to use golden, red, or Chioggia beets. Pictured here are gold and red varieties.
- Select: Choose firm, smooth bulbs that feel heavy for their size. Smaller (2-3 inch) beets are usually sweeter and more tender. Avoid soft, shriveled, or cracked ones.
- Store: Remove greens right away to prevent dehydration (suggestions below on cooking with beet greens to reduce waste!). Store beets in the fridge in a container with a damp cloth.
- Clean: Scrub with a vegetable brush or soak briefly to loosen dirt.
- Revive: If beets soften, trim the ends and soak in lukewarm water for 10-15 minutes.
How to Cook Beets in the Oven (Step-by-Step)
- Step 1: Preheat your oven to 425 degrees, and oil a pan or skillet with olive oil. Cut beets in half lengthwise (from stem to root), then place them facedown in the prepared baking dish.
- Step 2: Brush the beets with olive oil and sprinkle with salt and pepper. Pour water into the skillet (this is for the steam-roasting!).
- Step 3: Roast at 425 degrees for 35-40 minutes, depending on beet size (smaller beets need less time). You can test them by poking with a fork. If it's easy to pierce through, they're done!
- Step 4: Once the beets have cooled, the peels come off very easily just using your fingers. If the peels stick at all, try holding the beets under running water as you peel, or use a vegetable peeler or knife to carefully lift the skin.
Sustainability Tips
- Ways to use beet tops: If your beets came with tops, don't toss them! You can use them in a greens salad with thinly sliced beets, or sauté the beet greens with butter, garlic, and salt.
- See if you can buy locally: Buying some ingredients locally helps you get the most nutrients, reduce plastic packaging, and reduce veggie travel time (and your carbon footprint!). Beets are typically in season from June - October, and they also store well November - March. You're likely to find local beets at the farmers market, grocery store, or CSA during these months!
- Lining the pan: Beets do release color when roasting 🙂 In my experience, it washes out very easily in the sink or dishwasher. If you'd like to reduce that clean-up, some sustainable options include: lining pans with parchment paper (biodegradable and made from renewal resources) or silicone baking mats. If you want to reduce the perception of clean-up, roast the beets in cast iron, which disguises the color, lol.
Roasted Beetroot FAQ
Nope! It's actually way easier to peel after roasting the beets and letting them cool. I'm often able to to peel them easily just with my fingers! Running them under the faucet while peeling can help if if there's some sticking.
There are advantages to each method. Whole beets take longer but require less prep. Half beets need to be cut in half but also roast in less time. Cubed beets get more caramelized and cook faster, but require more prep (peeling and cubing first).
Ways to Use Roasted Beetroot
Beets are especially great in salads or grain bowls! They can also be a simple side dish with a sauce, such as the Greek yogurt sauce below.
📖 Recipe
Quick & Easy Oven Roasted Beets (Easy Peel + No Foil!)
- Total Time: 40 minutes
- Yield: 4 roasted beets 1x
Description
No foil required! Just tender, caramelized roasted beets that cook faster when halved, and peel easily after cooking (no more stained cutting boards!). Perfect for tossing into bowls, salads, or enjoying on their own.
Ingredients
- 4 red or golden beets
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup water
Instructions
- Prep the beets. Preheat your oven to 425 degrees, and lightly oil a rimmed baking pan or cast iron skillet. Scrub beets well with water and a vegetable brush, and pat dry. Slice the beets in half lengthwise (from stem to root).
- Season the beets. Place the beets facedown in the pan (flat side down), and brush the outside of the beets with olive oil, and sprinkle with salt and pepper. Pour the ½ cup of water right into the pan, which will help steam roast the beets.
- Roast. Roast the beet halves for 35-40 minutes, depending on size. Smaller, flatter halves can sometimes be done in as little as 30 minutes, whereas thicker beets will need more time. The best way to know for sure is to poke beets with a fork. If they're easily pierced through (fork tender), then they're done! Let them cool, then slice off the stem and root, peel (see notes!), and enjoy.
Notes
- Peeling the roasted beets. Usually it's very easy to peel the beets with just your fingers once they have cooled-the beets seem to pop right out of their skin! But if the beet skin seems to stick, try it under running water or with a veggie peeler.
- Roasting different types of beets. All beets can be roasted in the same way, but if you're doing multiple colors at once, you might want to use separate pans to avoid color bleed. The red ones tend to take over all the others!
- Storing & freezing instructions. Store cooked and cooled roasted beets in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side dish
- Method: Roast
- Cuisine: Seasonal
Nutrition
- Serving Size: 2 beets
- Calories: 131
- Sugar: 11.1 g
- Sodium: 711.7 mg
- Fat: 7.3 g
- Carbohydrates: 15.9 g
- Fiber: 4.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg
How Long to Roast Beets
Beets roast at 425°F for about 50-60 minutes whole, 35-40 minutes halved, or 30 minutes at 400 degrees when cubed. Check out these quick reference guide for a visual!
Roasted Golden Beets
Roasting golden beets can be done using the exact same method. Here's a visual reference for what they look like before and after roasting:
Would you like to save this post?
I'll email this post to you, so you can come back to it later!
Leave a Reply