Roasted Beets Without Foil

Roasted Beets Without Tin Foil

Prior to starting this blog, one of my favorite time savers was cooking in aluminum foil pans or lining a pan with tin foil for an easy clean up.  

Since starting this blog, I have been introduced to cooking with glass. Now I line the pan with parchment paper instead of foil. 

I am happy to say, the clean-up is not too difficult, and I have the pleasure of feeling like I am cooking more healthfully.

In general, I always like to have food available in all food groups, for a well-rounded diet. 

For the vegetables, I usually steam the or bake them. However, roasted vegetables, while more time consuming, are the tastiest. The other advantage is that I can put them in the oven and attend to other tasks while they cook.

Beets are one of our staple vegetables. They are hardy and colorful. As the are so dense, I usually boil them. They also tend to take a long time to cook, even with a pressure cooker. More than once, using a pressure cooker has resulted in many scorched beets and burnt pots.

Together with carrots, beets were one of the first vegetables that Yaffa learned to eat. I am not sure if it is because they are sweet, but other than zucchini, Yaffa does not care for green vegetables. I have to sneak them into things.

So, I wanted to try roasting beets instead of boiling them. I thought that it would be more flavorful, and, no peeling is required. A potential time saver!

Raizel is my budding gourmet. When she went to visit my mother, she informed me that, “Nana roasts beets in the oven with tin foil.” 

However, I wanted to find a way to roast beets without tin foil.

I am happy to say, I think that I have developed an easy method for roasting beets without tin foil.


Beets, scrubbed and washed well and cut into quarters, depending on the size.  

The beets can be peeled, but, part of the appeal of roasting beets is that they don’t need to be peeled.

Spray oil


Optional: other herbs such a pepper, cumin, garlic, as desired


Use a roasting pan with a lid. Line the pan with lightly spray oiled parchment paper inside. 

Place beets in pan and spray oil the beets. Lightly sprinkle salt and other spices on top.

Roast the beets in a 425*F oven, covered, for approximately 1 to 11/2 hours, or until soft. Next, continue roasting without the lid, until they reach the desired roasting.

Covering the beets in the beginning , cooks the beets more evenly, without burning the outside, and having the inside still hard. Essentially, the beets are steamed in the oven and then finished off with roasting.

Here are the pictures:

Everyone is eating more beets now that I am making them this way. 

“Try it, you might like it!”



60 thoughts on “Roasted Beets Without Foil

  1. Karina Pinella says:

    I love beets. It’s funny you mention about parchment paper vs. foil. I went through the whole thing of trying to make sure that parchment paper doesn’t have any potential toxin issues of its own. I think the thing that makes food not stick on parchment paper is silicon. My mind is so tired. I did this research a while ago and it’s infuriating because the bottom line is it’s best not to have any lining at all. But, please correct me if I’m mistaken.

    Liked by 1 person

  2. nancyruth says:

    I had to look up the health effects of using aluminum foil in cooking. I’m new to beets (cooking them myself) so this is a welcome post! I do like the idea of parcooking them in the microwave with a bit of water. Wasn’t there a concern at one time of health effects of microwaves? We just have to do our best, right?

    Liked by 2 people

  3. Pan says:

    Great post.. And way healthier.. Aluminum foil, pots and pans leach aluminum into the food being cooked.. I’ve thrown away all aluminum pots and pans and use stainless steel and ceramic now.. I honestly believe the terrible rise in Alzheimer’s and Autism have a direct link to heavy metals poisoning.. Aluminum is very dangerous ingested..
    Cast iron too can leach some iron.. For most ppl its just extra iron in the diet but for some sensitive to iron, it has a possibility to be a problem.. Aluminum isn’t good for anyone to digest.. Anodized aluminum manufacturers claim that thiers doesn’t react to acidic foods, like tomatoes.. I disagree, tomato sauce did react to mine..

    Liked by 2 people

  4. CHCooks says:

    Nice and lovely 🙂 As most of our vegetable consumption is in curry form or even if I’m making them as dry vegetable, I tend to use thick bottomed pan and cook them on stove top . This seems interesting 🙂

    Liked by 1 person

  5. dfolstad58 says:

    I enjoy beets also. I wonder if you could instead use an oven cooking bag inside the roaster pan to steam and cook the beets faster. We use them for cooking turkey but in theory you can use them for a hard vegetable like beets. Also it is getting warmer here is wonder about roasting on a BBQ, maybe partially boil first? I have roasted asparagus on BBQ and it was tasty.

    Liked by 1 person

    • Cooking For The Time Challenged says:

      BBQ for sure would work. I think my mother has done that. She has a “green egg BBQ.” I think you could parboil them, or perhaps cut them up to be a bit smaller and use indirect heat first? My husband is the grill master. I think you could use an oven bag, but I am not sure it would give the same roasted flavor. Plus, my husband feels like it gives a slight plastic taste, so I usually don’t cook with them. But, try it and send me the link! 😊


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