How To Roast Beets

How To Roast Beets

Chef Rob Goves shows you how to make delicious oven roasted beetroot.


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160° c  -  320° f


  • beetroot
  • British rapeseed oil
  • sea salt
  • black pepper
  • garlic, crushed
  • fresh rosemary
  • capers
  • red wine vinegar
  • flat leaf parsley


Prick the skin of the beetroots with a fork, place on a sheet of greaseproof paper and foil and splash some British rapeseed oil over the top. Sprinkle over some sea salt and freshly milled black pepper. Add a clove of crushed garlic and a few sprigs of fresh rosemary. Repeat with as many beetroots as you like.

Wrap the paper and foil up so it forms a parcel. Roast in the oven for around an hour and a half at 160 degrees.

Let the parcels cool slightly before opening. Take the beetroots out and gently rub the skins to remove them.

Chop the beetroots, drizzle with a generous amount of oil and add capers, a splash of red wine vinegar and some chopped flat leaf parsley. Season and serve.