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Four cooked beetroot in a dish sitting on a wooden board

How to Roast Beetroot

In this post, we will share our simple technique for How to Roast Beetroot. It is a delicious way to prepare this beautiful root vegetable. Roasting the beetroot is a simple process that concentrates the natural sweetness, whilst the flesh becomes perfectly cooked and tender, yet still maintains some firmness. Use the roasted beetroot in salads, sandwiches, dips, baking and more!  
Course Meal Preparation
Cuisine International
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings 1 bunch of beetroot
Calories 108kcal
Author Alexandra


  • 1 bunch beetroot/beets See Note 1

Serving suggestion:

  • seasonings: salt, pepper, olive oil, lemon juice - to taste


  • Heat your oven to 200 degrees C (400 F).
  • If the beets still have their leaves, use a sharp knife and cut them off, leaving about 2.5 cm (1 inch) of stems on the beetroot. Don’t cut off the roots or you will lose some of the beet juices and flavour.
    Don’t discard the leaves, set them aside for another purpose, you can cook them as you would silverbeet. They cook up tender and sweet. See Note 2.
    Wash the beetroots under cold running water. You don’t need to dry them.
  • Wrap each of the beetroots individually loosely in aluminium foil, making sure they are completely covered. See Note 3.
    Place in a large baking dish or on a rimmed baking tray to catch any juices which may leak.
  • Roast in the preheated oven for 45-60 minutes until the beets are cooked.
  • To test if they are done, insert a skewer, through the foil, into the centre. They are done when a skewer slides easily through the beet flesh. Small beets will cook more quickly than large ones.
  • Set them aside to cool in the foil until they are cool enough to handle.
    To avoid staining your fingers, you may like to wear disposable rubber gloves. As well, I recommend a plastic chopping board as the beetroot will stain any porous material, such as your chopping board or your clothing.
  • With a sharp knife, trim the stem and root end. Rub the skin away with a paper towel or peel it away with your fingers. It should peel away easily. Do this while they are still warm as it will be more difficult when they are cold.
    If there are any tough pieces of skin, use a sharp paring knife to remove them.
  • Your beets are now ready. There are so many ways to use Roasted Beetroot. They are a great addition to salads. Sometimes I like them as a simple side dish, served warm, just with a squeeze of lemon juice and some sea salt flakes. Or, finely slice a bulb and add it to Crostini with feta and mint. Use them to make a colourful dip or include in smoothies.
  • When cool, store cooked, peeled beetroot in an airtight container in the fridge for up to 3 days. You can also freeze the cooked beetroot for up to 3 months in an airtight container. You may find the texture will be a little softer.


  1. I like to buy a bunch of beetroot as I can use the leaves separately. However, they are often different sizes and you may prefer to buy loose beetroot of a similar size.
  2. To keep the leaves fresh for a few days, wrap them loosely in some damp paper towel, place them in a plastic bag and store them in the crisper drawer of your fridge. Use the leaves as you would silverbeet. With their ruby-coloured stems and green leaves, they are a colourful and nutritious side dish. They are delicious sauteed in a frying pan with some olive oil and garlic and cook up tender and sweet. For a delicious breakfast, add a poached or fried egg.
  3. If you prefer, you may like to wrap them first in some baking paper to keep them separate from the foil.


Calories: 108kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 813mg | Fiber: 7g | Sugar: 17g | Calcium: 40mg | Iron: 2mg