How to Roast Beetroot

Roasted Beetroot

Beetroot has been called the King of Vegetables. At its best in winter, beetroot’s cheery cheery presence brings joy to the kitchen. It is easy to cook, but is a dense vegetable so takes time. A good vegetable for winter Sunday afternoons.

Browse our other Beetroot recipes here and here, or Roasted recipes here and here. Be inspired by our Winter recipes here and here.

Roasted Beetroot

Roast Beetroot

To roast beetroot, scrub them clean. There is no need to peel – the skins slip off easily when they are cooked. Top and tail them and cut into large chunks.

Drizzle with olive oil and a little brown sugar or jaggery. Added some cumin seeds if you wish. Wrap loosely in foil and bake in a 200C (400F) oven for an hour until the beet are cooked.

When they are cooked, rest in the foil for 5 minutes. Then serve with the juices from the foil and a dollop of thick cream or thick yoghurt. You can mix some horseradish or mustard oil in the cream or yoghurt, along a little lemon juice and some salt and pepper.


This is cross posted with our sister site, Heat in The Kitchen. It appears here as part of the Tips and How To’s series.


Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

22 thoughts on “How to Roast Beetroot”

  1. I didn’t like beets until I baked them like this, whole. I agree that they are very tasty, especially with some olive oil and feta cheese!

    Oh I love the sound of that! I love them with horseradish too…


  2. Big fan of beetroot, the earthy taste and smell and that color! Can’t wait to get back to SA where they’re pretty common and use them in my cooking again.

    Happy travels, B. Can’t wait to see when you finally arrive back in Sth Africa.


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