Roasting beetroot in aluminum foil - A simple cooking method

A simple cooking method where the vegetables stay juicy and the color does not leak.

Often the tubers of red beets are cooked, unfortunately, a part of the red dye runs through it. This does not happen in aluminum foil.

The vegetable "beetroot" is experiencing a real renaissance for many cooks. It used to be known mainly as winter vegetables in Russian vegetable soups or small cubes colored the obligatory herring salad for Christmas pink.


Now it is often served thinly cut with nuts and herbs like a kind of carpaccio. The slightly earthy taste harmonizes very well with rocket and walnuts.

I prefer fresh tubers, although there are commercially available the pre-garden to buy. Give it a try, the fresh ones are really delicious.

I wash the tubers and wrap each in aluminum foil. In the oven I cook them for about 50 minutes - depending on the size of the tubers also longer. So similar to baked potatoes.


Then you can, when they are a little cooled, just peeled like boiled potatoes - see photo - and cut with a sharp knife into thin slices.


For the carpaccio, I prepared the slices on a plate like a tile, then sprinkled with roasted walnut kernels and with rucola leaves.

On top comes a marinade of 3 tablespoons rapeseed oil and 2 tablespoons balsamic vinegar, pepper, salt, pinch of sugar.

Pieces of goat's cheese on top make the carpaccio, together with bread, a wholesome meal.

How to roast beets | March 2024