June 8, 2023
updated
All the articles & recipes on this website have been created through real-life testing and experience (no ai) since 2010.This post may contain affiliate links. Please read our disclosure policy.
Roasting them whole is one of the easiest ways to peel them after and wrapping them in foil makes cleanup a breeze!
Can You Roast Beets Whole?
Roasting beets whole is one of the best ways to cook this root vegetable to achieve the wonderful caramelized flavors only the oven can give. And, by roasting them whole, you eliminate the hassle of peeling them beforehand.
Beets also make a terrific veggie side dish that pairs great with your favorite protein, grain bowl, or enjoyed cold and turned into a roasted beet salad.
This recipe does not require cubing or staining your kitchen or hands purple; instead, you’ll wrap these purple gems in foil and let the oven do the rest!
What You Need
Whole roasted beets require the simplest ingredients and kitchen utensils, the mark of a truly delicious recipe.
Here’s what you’ll need:
- Beets: select smaller ones; they’re sweeter and more tender.
- Olive oil prevents the beets from sticking to the foil as they roast.
- Seasoning: a little sprinkle of salt and black pepper.
- Tin foil: traps all the juices and helps the beets cook faster.
You’ll find a printable recipe with measurements and directions below.
How to Select Beets
When selecting beets, opt for ones that are medium-sized since they tend to be naturally sweeter than larger beets. If the stems are attached, those greens should be bright and look fresh. If sold without the greens, try to select beets that are similar in size for even cooking in the oven.
While available year-round, beets are in season late fall and winter making them most tasty and delicious at this time and you don’t want to miss out!
Do You Peel Them First?
You can peel them before roasting but beets are much easier to peel once cooked. The skin will separate from the beet and practically glide off with very little resistance. If you’re roasting cubed beets, you’ll want to peel them before cooking.
How to Peel Whole Beets After Roasting
Once cooled down enough to handle, wrap the beet inside two paper towels or use kitchen gloves. The skin should easily separate from the roasted beet with a little assistance from your fingers.
How to Roast Whole Beets in Foil
Wrapping them in foil will make the cleanup easier and retain the heat inside during cooking.
Here is what you’ll be doing:
- Prep
Preheat the oven to 400F. Rinse the beets with water, pat dry with a kitchen towel, and use a sharp knife to remove the stems. - Wrap it
Place each beet in a tin foil square. Drizzle the top with olive oil and season with salt. Wrap the foil tightly around the beet and place it on the baking sheet. *If the beets are extra large, cut them in half. - Roast
Let the beets roast for 50 minutes or until they’re fork-tender. Remove from the oven and allow them to cool for 10 minutes before unwrapping. - Peel
Use a paper towel to grab a beet, then use your hands to remove the skins. - Time to serve
Now you can dice, slice, or serve them any way you prefer with a roasted chicken recipe or on top of a hearty salad.
How Long to Roast Beets
Depending on the size of the beet, it could take 45 minutes to well over an hour for it to cook through the middle. The chart below has estimated baking times for medium-sized beets, between 2 and 3 inches in diameter.
| Temperature | Approx Time |
|---|---|
| 375F | 1 hour & 15 min |
| 400F | 50 min – 1 hour |
| 425F | 45 min |
How to Know When Beets are Done Cooking
Beets roasted to the point of perfection can be pierced through with a fork or sharp knife without meeting resistance. Similar to baked potatoes. Since these are wrapped in foil, you’ll have to carefully unwrap the foil, ignore the skin, and gently push through the beet as far down as you can.
How to Roast Beets Without Foil
Don’t want to wrap your beets in foil? No problem. Use parchment paper instead. Cut a square piece of parchment, place the beet in the middle, and wrap it by twisting both ends like a wrapped piece of candy. When done cooking, you simply unwrap it.
How to Serve Whole-Roasted Beets
Roasted beets are good for so many things! When it comes to being a stand-out side dish or epic salad topping, you can’t go wrong with any of these ideas:
- Winter Salad: add crumbled goat cheese for a delicious contrast to the sweet beets and tangy vinaigrette.
- Sandwich Filling: roasted beets layered with arugula, hummus, and avocado.
- Pesto Chicken Thighs: bake for the same amount of time and at the same temperature.
- Melt in Your Mouth Chicken: adjust the oven temperature to 375F so the chicken stays juicy. The beets may need to stay in longer, but that’s okay!
Whole Roasted Beets {Easy Peel}
Ingredients
- 4 medium beets
- 1-2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400F. Create tin-foil squares large enough to encase each beet.
- Rinse the beets with water, removing any sand and debris. Pat them dry with a clean kitchen towel, and use a large knife to remove the green stems. If the beets are extra large, cut them in half but keep the skin on.
- Place each beet in a tin foil square, drizzle with olive oil, and season with salt and black pepper. Wrap the foil tightly around the beet and place them onto a large baking sheet.
- Roast the beets for 45 minutes to an hour until they’re fork tender.
- Allow the beets to cool for 10 minutes before unwrapping.
- Use a paper towel to grab one beet, then use your free hand to remove the skins; they should easily come off.
- Slice or dice the beets and serve with your choice of entree or dish.
Leave a Reply