If you've never roasted beets in foil, you're in for a treat. This simple oven method transforms earthy, raw beets into tender, caramelized gems. Roasting them whole in foil locks in their sweetness and color while keeping cleanup easy. Once roasted, the skins slip right off, leaving you with perfectly cooked beets ready for salads, side dishes, or snacking.
Roasting beets in foil is one of the easiest and best ways to cook them. The foil creates a mini steam oven inside the packet, helping the beets cook evenly while intensifying their natural sweetness and keeping them moist. This simple method always delivers tender, flavorful beets and is my favorite way to prepare them. Just one tip: pick up a box of disposable kitchen gloves before you start. They'll save your hands from staining while you peel.
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Why You'll Love Roasted Beets in Foil
- Fresher flavor: Oven-roasted beets taste better than the pre-steamed packages.
- No-mess method: Wrapping them in foil keeps the juices contained and makes cleanup easy.
- Simple and hands-off: Just wrap, roast, and peel - no fancy tools required.
Serve roasted beets alongside roast chicken breasts with cashew gravy as a complimentary side dish.
Ingredients You'll Need
- Beets: Fresh, raw beets of any color. Beets with the tops still on are the best beets as they are are fresher and have more moisture and flavor than beets with tops removed. I usually buy medium beets in size. Try to buy the approximately the same size so they roast at the same time.
- Oil: I use extra virgin olive oil, avocado oil, or a healthy neutral oil (but not vegetable oil).
Please see the recipe card for measurement, salt and pepper.
Chef's tip: Roasting beets in foil (double layer) prevents beet juices from leaking onto the baking sheet, making cleanup much easier. Timing for roasting beets depends on their size. Larger beets take longer; smaller beets roast faster.
Add roasted beets in foil to this kale and roast vegetable salad, or make this beet salad with feta cheese.
How to Roast Beets in Foil
Pre-heat the oven to 400°F. To prepare to roast beets, trim beet tops leaving about 1 inch of stem then scrub clean under cold water with a vegetable brush. Discard beet greens unless you enjoy them sautéed.
How to Peel Beets
Here are the three methods I've used to peel beets. After roasting beets in foil while they are still warm, trim the top of the beet flat, then peel beets by:
- Rubbing with paper towels until they are smooth.
- Using a vegetable peeler. I think inexpensive y-peelers do the best job.
- Scraping the skin off with a sharp paring knife.
Beets have high staining power, so handle them with care. Wear a full cover apron (preferably not white!) and have paper towels handy.
Disposable food handler gloves are your best friend when working with beets as they prevent your hands from staining. Buy a box on Amazon or at a kitchen supply store. I use gloves often when working with raw ground meat and high stain foods. They are handy for many things.
Chef's tip on cutting boards: While many people like plastic cutting boards, when working with high stain foods like beets they can stain. I have one I use for photography, but I work on these black Richlite cutting boards. They don't stain, they are available in good sizes as well as custom sizes, are easy to handle, they are durable and knife-friendly.
Serving Ideas for Roasted Beets
- Add to salads: Chopped roasted beets pair beautifully with goat cheese or feta, toasted nuts, and fresh herbs for a colorful, nutrient-rich salad.
- Serve simply: Enjoy roasted beets as a warm or chilled side dish with a drizzle of extra virgin olive oil, a splash of balsamic vinegar, and chopped herbs such as chives, parsley, or dill.
- Toss with vinaigrette: Try a French vinaigrette made with olive oil, Dijon mustard, and vinegar. The mustard enhances the earthy sweetness of the beets.
- Blend into smoothies: For something unexpected, swap banana for beet in this Raspberry Smoothie and add a touch of natural sweetener.
- Add to grain bowls: Combine roasted beets with quinoa, rice, or farro, along with greens, nuts, and a tangy dressing for a hearty plant-based meal.
- Make beet hummus: Blend roasted beets into classic hummus for a stunning pink color and subtly sweet flavor.
Here is another salad idea for using roast beets, my kale salad with roast vegetables.
Storage Tips
Cut the cooled beets into quarters (or smaller) and refrigerate them for 4-5 days in an airtight container. It's best to use glass and not plastic as beets have high staining power and the plastic may not come clean.
For longer storage, slice or dice and freeze on a parchment-lined tray before transferring to a freezer-safe container or bag. Frozen roasted beets will keep well for up to 3 months - perfect for adding to salads, soups, or grain bowls later.
Recipe FAQs
No, you don't need to peel beets before roasting. Simply trim the stems and leaves to about one inch, wash thoroughly, and scrub them clean. Roasting beets in foil loosens the skins naturally, so after roasting, they slip right off with just a paper towel or your gloved hands.
Yes! Beets are packed with nutrients - they're a great source of folate, magnesium, potassium, vitamin C, and dietary fiber. You'll often find deep red beets year-round, with golden and candy-striped Chioggia varieties appearing seasonally. Whichever color you choose, roasted beets are a naturally sweet, antioxidant-rich vegetable that supports detoxification and overall health.
Cooking time depends on the size of the beets and your oven temperature. Roast whole beets at 400°F, wrapped in a double layer of foil with a drizzle of olive oil and a sprinkle of salt and pepper. Check for doneness around 45 minutes by piercing one with a thin skewer or cake tester-it should slide through easily when fully cooked. Larger beets may need up to 60 minutes, while baby or small beets will cook faster.
More How-to Recipes
Love learning kitchen basics and pro techniques? Here are a few step-by-step guides to help you cook with more confidence and ease. Each one includes chef tips and simple methods you can master in your own kitchen.
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📖 Recipe
Roasted Beets in Foil
Equipment
- Foil for roasting
Ingredients
- 1 ½ - 2 pounds raw beets with tops about 5 medium beets
- 2 teaspoons olive oil
- salt to taste
Instructions
- Pre-heat oven to 400 degrees. Trim off the beet leaves and stems to within 1-inch of the beet. Scrub beets under cold water and dry them with paper towels.
- Place a double thickness of heavy aluminum foil on the counter, large enough to hold the beets. Place beets in the center, drizzle with oil and a sprinkle of salt and wrap tightly into a foil packet. Place packet in the oven and roast until beets are cooked through and tender. Use a thin metal skewer (like a turkey lacer or pins) or a metal cake tester. They should easily pierce through the beets when ready.Test beets at 45 minutes. Continue about 15 minutes longer if needed. Timing will depend on the size of the beets.
- Remove beet packet from the oven and cool a few minutes. Slice off the top where the stem was. When beets are cool enough to handle, unwrap and peel one of three ways: rub off with paper towels, use a y-vegetable peeler, or a sharp paring knife. Be sure to wear disposable gloves. Beets are ready to eat or add to a salad or other recipe. Beets will last 4-5 days, covered, in the refrigerator.
Notes
Nutrition
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Debbie Nance says
Hi Sally, What do you think about using parchment paper for one layer and foil for the outer layer??
Sally Cameron says
Hi Debbie, thanks for asking. Yes, that would work if you are concerned about aluminum foil contact with food.
Jamie says
I start with the olive oil and salt then add a table spoon or two of Balsamic Glaze, it really brings out the sweetness of the beets.
Sally says
Agreed Jamie! The balsamic syrup is nice with the beets. If you eve need to make it try the recipe https://afoodcentriclife.com/strawberries-with-balsamic-reduction/
Michelle K says
Madonna, your comment really got me laughing; and I agree!
Very timely recipe Sally as I just this week got 2 batches of beets in my organic veggie box. It will be my first time roasting them, and I look forward to following your recipe and tips, thank you!
Debbie Burgess says
This is the way I do my beets. They are unbelievably sweet when roasted. I like your recipe, too.
Another yummy thing to do is saute the greens and plate them up with warm sliced beets over top. Dress with crumbled goat cheese and a drizzle of really good balsamic vinegar. Sprinkle some pepitas over the salad for a bit of textural contrast (crunch). There; you now have a Warm Beet Salad with Chevre and Balsamic Vinegar.
Madonna says
I always hated beets until I tasted them roasted. Now I love them with goat cheese. I had only known them as canned before and thought them inedible. The person that came up with the canning method has a lot of explaining to do. Thanks for another keeper.