roasted whole beets without foil
prep time: 5 minutes | cook time: 40-60 minutes - cooking time varies depending on the size of your beets
Recipe type: how to
  • whole beets, as many as you want to cook up - I usually cook up 4 at a time, as once roasted, they last a week in the fridge
  • coconut oil
  • sea salt
  • parchment paper
  1. Pre-heat oven to 400 degrees. Get out a large rimmed baking sheet and line it with parchment paper.
  2. Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip.
  3. Rinse and scrub the beets under cool water, using a vegetable brush to get off any caked on dirt. Don't scrub the beets too hard, as you don't want to damage the skin.
  4. Rub each beet with a bit of coconut oil. The coconut oil doesn't need to be melted, just grab a bit from the container and rub it over each beet. Sprinkle each beet with a bit of sea salt.
  5. Roast the beets until a knife or skewer slides easily to the middle of the beet, anywhere between 40 to 60 minutes. Roasting time varies depending on the size of the beets. I would check the beets at 40 minutes, and if a knife goes easily and smoothly through the center of the beet, then they’re ready. If not, roast another 10 minutes and test again. Continue to roast and test until they're ready.
  6. Let the beets cool, about 5-10 minutes.
  7. Once the beets are cool enough to handle, cut off the beet stems and the tails.
  8. Peel the beets by pulling off the skin off with your hands, or by holding the beet in a paper towel and using the edges of the paper towel to rub the skin away. I always just use my hands, and yes, they turn red, but the redness washes away after a few hand washes. You can also peel them under cool running water with your hands!
  9. Storing roasted beets: Once roasted, beets will keep refrigerated for up to a week. You can store them whole or sliced. I store them whole in a glass container with a lid, and slice off just what I need for whatever I'm making.
Selecting beets: Pick beets that feel firm and hard in your hand, never soft or squishy, with smooth skins and no noticeable bruising. If you have the choice, pick bunches with their greens still attached and reserve for the greens for another use or recipe. You can enjoy the greens by themselves massaged or tossed in a salad or with other leafy greens, or sauté them in a bit of olive oil or balsamic vinegar and salt, blanch them and toss them in a pasta. You can also freeze them and use them for soup stock. If the beets have been trimmed, then look for beets with at least 2 inches of stem still attached.

Storing fresh beets: If you purchase beets with the greens attached, try and cut the greens from the beets as soon as you get home, leaving 1 to 2 inches of stem attached. You can leave the beets on the counter at room temperature (if it's cool) for a few days, if not using them right away, or store them in the fridge for up to 10 days. Be sure to use the beet greens within a day or two, as they don't keep well. You can wash and use them day 1, or store them unwashed in the refrigerator in a plastic bag for a day.
Recipe by Marin Mama Cooks at