Roasted beets in foil is a great way to cook beets oven baked. This recipe will teach you how to wrap and make the perfect whole beet for any side dish or top any salad. Once quartered, this is a quick process that can be done to large batches!
A Healthy Choice
Beets are so good for you! They are great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C! Wow that's a lot of really great things!
What's great about roasting beets, you can roast any size. I know our garden had a variety of large to small beets. All roasted well and tasted perfect.
Not only are they a healthy choice, but they go with so much! Top a salad, or the perfect side dish.
Start by preheating your oven to 400 degrees. Next, you are going to cut the stems and tails off of the beets. Once they are cut, scrub the beets to get any dirt off.
Wrap each beet, individually, in a piece of tin foil. I take one sheet of tin foil, about 12 inches long, and divide it into at least 8 pieces. You don't need to over wrap your beets or waste tin foil!
Line a baking sheet with tin foil. This helps keep your baking sheet clean if any of the foil packets leak. Place your wrapped beets on the prepared baking sheet. Put the baking sheet in the oven for about 1 hour.
I check the beets about 30 minutes into the roasting process. Smaller beets will roast more quickly.
The beets are ready when you can easily slide a fork in an out. Unwrap your beets and let cool.
Try not to over cook your beets. You don't want them mushy!
Once cooled enough to handle, the skin of each beet should easily peel off. Warning! Your hands will become deep pink. If the skin is not peeling off, gently use a vegetable peeler to remove the outside skin.
Your beets are now ready to eat or store!
Tips and Tricks
When you have several small beets, wrap them all together in the same tin foil packet. It helps them cook at the same speed as the larger beets.
Roast a lot or a little! We prefer roasting beets in large batches, but you can easily roast a small amount and still have the same results.
Add whole carrots during the roasting process.
Roasted beets will easily store in the refrigerator for 1 week. Or, you can cut them up and freeze them in a freezer bag for a couple of months.
Refrigerator Pickled Beets
This refrigerator pickled beets recipe is a perfect way to use your roasted beets! It's delicious.
Roasted Beets in Foil
- tin foil
- sheet pan
- 10 Fresh Beets with skin on any number of beets and any size
- Tin Foil
- Preheat the oven to 400 degrees
- Cut the stems and tails off of the beets. Scrub off any dirt.
- Wrap each beet with tin foil. You don't need to over wrap your beets or waste tin foil!
- Line a baking sheet with tin foil to help clean up any leaks. Place wrapped beets on the prepared baking sheet. Put the baking sheet in the oven for about 1 hour.
- Check the beets at about 30 minutes. Smaller beets will roast more quickly.
- The beets are ready when you can easily slide a fork in an out.
- Unwrap the beets and let cool.
- Once cooled enough to handle, the skin of each beet should easily peel off. Your hands may discolor. Sometimes the skin doesn't slip off, use a vegetable peeler as needed.
- Cut the skinned beets in circular slices, or wedges and enjoy!
- Wrap smaller beets together in foil.
These Roasted Beets were SO good! Will make again.