No Mess Roasted Beets in Foil (Delicious!)
Roasted beets in foil are easy to prepare and finish tender and delicious. They are easy to peel and cut into pieces without the messy staining typical of the raw root vegetable.
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Servings: 4
Calories: 243kcal
Equipment
- aluminium foil, as needed
- 1 roasting pan or baking sheet
- 1 brush
Ingredients
To Roast Beets in Foil
- 1 lb red beets, on average 5-6 beetroot heads
- 1 tablespoon neutral cooking oil
To Sear the Cut Foil Roasted Beets (Optional)
- 1 tablespoon olive oil
- kosher salt, to taste
- black pepper, to taste
- fresh thyme, to taste
Instructions
To Roast Beets in Foil
- Preheat the oven to 400 F. Wash and pat dry beetroot.
- Place 2 or 3 beets in a piece of aluminium foil large enough to wrap them fully. Brush them with cooking oil and wrap tightly. Repeat with the rest of the beets you have.* Place the packets in a roasting pan or onto baking sheet.
- Roast for about 45 to 50 minutes before you check for tenderness by piercing with a fork through the foil. Typically, smaller heads are fork tender around that time, medium ones take about 60 minutes and larger ones longer, close to 80 minutes.
- When satisfied with the tenderness of the beets remove them from the oven, unwrap the foil and transfer them onto a cutting board to cool down.
- Peel off the skins (you can get them started with the tip of a knife, after that they come off easily).
- Cut into wedges or rounds, as needed. Either use right away (you can do the sear shown below) or store refrigerated in an air-tight container for later use.
To Sear the Cut Foil Roasted Beets (Optional)
- In a skillet over medium-high heat add 1 tablespoon olive oil and the sliced beets. Season with salt, pepper and thyme.
- Allow the beets to acquire a thin crust, stir around as needed. Remove from the heat and serve as a side or use in salads.
Notes
*Try to wrap similary sized beetroot heads in the same foil packet. They will cook for the same time and you can remove a foil packet containing smaller ones earlier and allow bigger ones to cook longer. Alterantively, you can wrap each beetroot individually.
The nutritional information is provided assuming the beets were seared in olive oil. It is given as a courtesy only and may not be completely accurate.
Nutrition
Calories: 243kcal | Carbohydrates: 10.6g | Protein: 1.8g | Fat: 18g | Potassium: 235mg | Fiber: 3.8g | Sugar: 2.1g | Iron: 4mg
