Simple Oven Roasted Beets (The Easy No-Peel Method)

If you love beets but avoid making them at home because of the messy peeling process, this method is for you. Roasting the beets in foil not only intensifies their natural sweetness but also makes the skins slip right off—no peeler (and no stained knuckles) required.

Prep time: PT5M

Cook time: PT60M

Total time: PT65M

Rating

4.08 stars (52 reviews)

Keywords

healthy, no peel, roasted, simple

Ingredients

2 bunches red, yellow, or Chioggia beets ((about 3 pounds/1.4kg))
Olive or avocado oil

Cuisine

American
Mediterranean

Steps

Trim the green tops from your beets, reserving them for another recipe. Don't trim off the knobby part where the greens attach to the root; you'll cut that part off after roasting. Scrub the beets well.
Preheat your oven to 400°F / 200°C.
Rub each beet with a few drops of olive oil, then wrap it tightly in foil. Transfer all the wrapped beets to the prepared baking sheet and roast until completely tender when pierced with a knife, 45 to 60 minutes. After roasting, allow the beets to stand at room temperature until cool enough to handle, 15 to 20 minutes.
Run the cooled beets under cold running water while you slip off their skins. Pat the beets dry, then trim off that knobby bit where the stems once connected. Leave the roasted beets whole until use, or chop, slice, or prepare as desired.

Reviews

manek deboo on 2026-03-07 (5 stars):
Great simple recipe, works very well for me.
Maryann Rodrigues on 2025-12-11 (5 stars):
Just what I needed! I know beets are healthy but they were so difficult to work with that I rarely attempted it. This was easy and versatile--no gourmet sauces or a lot of salt. Just the basics. and healthy. Thank you.
Marianne Williams on 2025-09-30 (5 stars):
I have not TRIED your Roasted Beets in the Oven recipe yet, but I absolutely love it, and will be applying it tonight to my Farmer's Market Local Beets.And I will report to you what and if.... Meanwhile, I will be trying it in two ways: individually wrapped in foil or in a dish tightly together with foil on top. I try to keep LESS foil from my life, so that is why I will experiment. Many thanks, Marianne.
Lorraine on 2025-09-17 (5 stars):
Absolutely foolproof and easy to do. A great method for cooking beetroot.
Roger on 2025-07-24 (5 stars):
Great advice and works perfectly. Roasted mine slightly cooler as was baking a pie at the same time but still worked well. I didn't run them under the cold water but held them with a fork on a chopping board and peeled them hot - then straight onto the plate as a side. Excellent !
Christine on 2025-07-08 (4 stars):
Roast then peel slice add to fresh spinach add goat cheese and dressing of your choice. Mine is redwine vinegarette salt and pepper and enjoy!
Marylou on 2025-06-27 (5 stars):
So delicious! Easy to make. Thanks for the recipe.
Janet S Underwood on 2025-05-10 (5 stars):
Beets were always a big thing at my house when I was growing up. My dad always planted beets and turnips along with the more traditional green beans, tomatoes, etc., and beets and turnips were our big favorites. He grew so much of them that we often gave away bags of them to friends, neighbors, and our favorite restaurants. For many years, I didn't beets could be cooked any way other than boiling. When I discovered roasting them, there was no going back. This recipe is delicious. Oh, by the way, be sure to warn your family and friends that excessive beet eating can add some unexpected color to some body functions.
Susann on 2024-06-08 (5 stars):
Love, love, love this recipe. So easy now to cook and peel beets. Thank you!
Catherine Butler on 2024-02-06 (5 stars):
I do not trim the beet before I wrap it. The juices don’t bleed out as much!