Baked beetroot


Baked beetroots – this is the form I propose to prepare beetroots when making salads. It is a much healthier form than boiling beets because, during baking, the beetroots retain their juiciness and all the nutritional values that are washed out when boiled in water.

You can bake the beets one day earlier or even keep them in the freezer, already baked, for up to 2-3 days.

I love beetroot because they are sweet, and you can mix them with spicy flavors, such as arugula. You can find more recipes on my blog.

How to choose the best ingredients for baked beetroot

Beetroot: Choose beetroots of approximately the same size, fresh, undetected, 10-12 cm in diameter. These beetroots will be the tastiest when cooked, and you can optimize the baking time.

Tips and tricks

  • I know there are opponents of aluminum foil in the kitchen, so you can also use a baking dish with a lid.
  • Beets right after baking. To shorten the cooling time, you can pour cold water to cool them.
  • You can bake more beets in the fall and make cold preserves out of them. For example, delicious fried beetroots with apples to be served hot with dinner.
  • I recommend it if you have a cast iron baking dish high enough to hold beetroots. The beetroot will retain its flavor and aroma. and you will significantly shorten the baking time by 1/3

Baked beetroots

Prep Time: 10 minutes
Cook Time: 1 hour
Calories: 106kcal
I present to you a recipe for tasty, juicy, soft beetroot, which you will later be able to use in many recipes that you will find on my blog. Why baked beetroots because they are healthier and tastier than traditionally boiled in water.
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  • 3-4 beetroots or how much do you need


  • Thoroughly wash the beets, dry, and each wrapping in aluminum foil
  • If you choose to bake the beetroots in a casserole dish, put the dried beets in a dry container and cover if we do not have a lid.
  • The best option is to bake beetroots in a cast iron dish, as in the baking dish.
  • Bake the beets in aluminum foil and a baking dish at 170-180 degrees C / 338 -356 degrees F. The baking time is 60-90 minutes, depending on the size of the beets. The larger the beetroot, the longer it will cook.
  • If you choose cast iron for baking, you bake at 200 degrees C / 392 degrees F baking time will be 30-45 minutes.
  • The baking time he gives is very indicative because the baking time is influenced by many factors. Therefore, it is best to check if the beetroots are already baked after the minimum baking time. We check it either with a sharp knife or a fork. We simply insert a knife or fork into the beetroot, and if it enters without resistance, it means that the beetroots are baked.


Calories: 106kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 192mg | Potassium: 800mg | Fiber: 7g | Sugar: 17g | Vitamin A: 81IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg

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