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Roast Beetroot Recipe


Traditional British Recipes - Roast Beetroot - Roast Beetroot Recipe
Photo © Elaine Lemm
Forget limp slices of beetroot swimming in a bath of vinegar, to get the full sweetness and nutritional goodness then simply roast beetroot. As you can see in this roast beetroot recipe it is simple and easy, with the result being beets with an intensified sweet flavour.

Beetroot is best roasted with the skin on, which is easily removed once the beetroot is cooked. Take care not to break the skin when washing the beetroot and do not cut the roots off and leave at least 1” of stalk on the top.

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes


  • 8 tennis ball size, fresh beetroots
  • 3 tbsp extra virgin olive oil
  • 1 tbsp Maldon or sea salt.
  • 2 sprigs fresh thyme


Preheat the oven to 400°F/200°C/Gas Mark 6
  • Carefully wash the beetroot under cold running water and pat dry with kitchen paper. Cut away the leaves making sure you leave at least 1" of stalk, preferably a little more.
  • Place the beets in a large, roomy roasting tin, sprinkle with the oil, roll the beetroots in the oil to make sure they are well covered. Sprinkle with salt and thyme.
  • Bake in the preheated oven for 40 - 45 minutes or until the beets are soft but not shrunken. Leave to cool, rub the skin away with a piece of kitchen paper, cut away the root and stalks and use as desired.
Roast beetroots work well with soft goats' cheese and seasonal greens, in a salad, gently warmed and served on pasta with fresh ruccola/rocket, as a side dish with any meat, or simply on their own with an extra drizzle of olive oil, yum.

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