Do you need to peel beets before roasting?

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.

Should you roast beets whole or cut?

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).

Fast & Easy Oven Roasted Beets Without Foil

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

Units Scale

4 red or golden beets
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water

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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 1/2 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.

Equipment

Cast Iron Skillet

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Parchment Paper

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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