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.

Ingredients:

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

Salt

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

Instructions:

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!”

Enjoy!

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57 thoughts on “Roasted Beets Without Foil

  1. Sadie's Nest April 7, 2016 at 12:36 PM Reply

    I admit, I’ve never made just a side of roasted beets! But I am all on board with your substitution of parchment paper for aluminum foil!

    Liked by 1 person

    • Cooking For The Time Challenged April 7, 2016 at 12:38 PM Reply

      They came out great. The first couple of times, I burnt the outside and the insides were still hard. So the trick is to soften them first and then roast. And no tin foil was an achievement!

      Liked by 1 person

  2. thelonelyauthorblog April 7, 2016 at 12:45 PM Reply

    I love beets. I never even thought of roasting them. They look really good. Thanks for sharing this. I will pass this one to wifey.

    Liked by 2 people

  3. Gama April 7, 2016 at 12:57 PM Reply

    Looks good, no doubt it will be very tasty

    Liked by 1 person

  4. dfolstad58 April 7, 2016 at 1:22 PM Reply

    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 April 7, 2016 at 1:33 PM Reply

      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! 😊

      Like

  5. jncthedc April 7, 2016 at 1:35 PM Reply

    Great concept. More people will be inclined to prepare them this way. They are such a wonderful nutritious product as well. Nice post.

    Liked by 1 person

  6. CHCooks April 7, 2016 at 1:39 PM Reply

    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

    • Cooking For The Time Challenged April 7, 2016 at 1:44 PM Reply

      Thank you! This is simple and easy, just not fast. Could you please post more on dry pan cooking with a heavy bottomed pan? I don’t think I know how to do that. Thank you!😊

      Liked by 1 person

  7. Pan April 7, 2016 at 2:33 PM Reply

    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

  8. weebluemixer April 7, 2016 at 2:36 PM Reply

    I love roasted beetroot! So yummy. I often microwave them first for about 10 mins then roast them, as it takes less time in the oven as they are already slightly softened.

    Liked by 2 people

    • Cooking For The Time Challenged April 7, 2016 at 2:52 PM Reply

      That’s a great idea! With water?

      Liked by 1 person

      • weebluemixer April 7, 2016 at 3:07 PM

        I just cut them into wedges and place on a plate /bowl in the micro with a little water. Although I have forgotten the water before and they were fine. You may have to experiment with the times depending on the wattage of your micro and the amount and size of beetroots. I do this with potatoes too to make wedges prior to placing in oven.

        Liked by 2 people

      • Cooking For The Time Challenged April 7, 2016 at 3:34 PM

        This is a great idea! I am going to try it! Thank you!🐣

        Liked by 1 person

      • weebluemixer April 7, 2016 at 3:37 PM

        No problem. Anything to save time is good. I’ve microwaved beetroots and potatoes, but not any other veg, but I’m sure it would work for others too!

        Liked by 1 person

      • Cooking For The Time Challenged April 7, 2016 at 3:53 PM

        I usually cook zucchini in the microwave. I find it is less likely to over cook that way.

        Liked by 2 people

      • weebluemixer April 7, 2016 at 4:12 PM

        Thanks, another one add to my list of microwavable veg!

        Liked by 1 person

      • Cooking For The Time Challenged April 9, 2016 at 10:44 PM

        I wanted to tell you that I made the roasted beets again, and I microwaved them for 10 minutes before I roasted them in the oven. It cut down the cooking time significantly! That you for that great tip!

        Liked by 1 person

      • weebluemixer April 10, 2016 at 12:00 PM

        No problem. Glad that I could help. I love when tips save me time!!

        Liked by 1 person

      • Cooking For The Time Challenged April 10, 2016 at 12:07 PM

        Such a big help and time saver. Thank you!

        Liked by 1 person

  9. nancyruth April 7, 2016 at 4:23 PM Reply

    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

  10. Marisa's Italian Kitchen April 7, 2016 at 6:35 PM Reply

    I love beets in any way or form! Cant’t wait to give it a try !

    Liked by 1 person

  11. Karina Pinella April 7, 2016 at 9:01 PM Reply

    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

    • Cooking For The Time Challenged April 7, 2016 at 9:50 PM Reply

      I did not know about the silicon. Now, I will have to do some research. My mind stops thinking after 9:30. I will try and check on this tomorrow. Good night!🌃

      Liked by 1 person

    • Cooking For The Time Challenged April 8, 2016 at 10:16 AM Reply

      So, I did a search on line. What I found is that there is no conclusive evidence that the silicon used in parchment paper is unhealthy or toxic. The risks of parchment paper seem to center around the chlorine used to bleach the paper, which has environmental hazards. And, some paper used to have quilon, which is also not healthy.

      Therefore, it is best, if you want to use parchment paper, to buy it unbleached, and quilon-free.

      Now, assuming you are using healthy and good pots and pans, without Teflon, then it might be best to use nothing.

      However, then you have to have the time to clean or the resources to pay someone else to clean for you.

      Everyone needs to evaluate and balance their priorities.

      I am time challenged, and do not have unlimited resources. Therefore, it is very important for me to be as healthy as possible but still be able to balance my responsibilities at work and home.

      I try to do the best I can with what I have. After that, I try to surrender and accept what is.

      Here are links to what I liked online:

      http://www.vegetariantimes.com/blog/roasting-veggies-with-aluminum-foil-vs-parchment/

      http://gnowfglins.com/2013/07/09/rethinking-aluminum-foil/

      http://www.debralynndadd.com/q-a/silicone-baking-mats-vs-parchment-paper/

      http://www.keeperofthehome.org/2012/04/9-ways-to-get-rid-of-hidden-toxins-in-your-kitchen.html

      http://www.geeksonfood.com/info_8554429_hazards-parchment-paper.html

      http://loulouzoo.com.au/is-baking-paper-safe-to-use/

      Here is a healthy parchment paper available on Amazon which sounds good:

      http://www.amazon.com/If-You-Care-Unbleached-Parchment/dp/B001IZIC8I

      Sorry to be so long winded. I think that this is an important topic and I wanted to find out more about it.

      Thank you!🌿

      Liked by 1 person

      • Karina Pinella April 8, 2016 at 10:35 AM

        Yes, it looks like you read the sane stuff I had also found out. The thing I wanted to confirm was whether I can use the Reynolds brand without having to worry. As you know this parchment paper is not cheap so when there is a sale on the Reynolds brand I took advantage of it and then checked to see if this was a good decision. I say oy vay at this time. I too am time challenged and glad to hear your info corroborates with mine. I appreciate your thoughts.

        Liked by 1 person

      • Cooking For The Time Challenged April 8, 2016 at 10:45 AM

        It’s an important topic. I think, use unbleached parchment paper, or use the silicon silpat pads and don’t use them above 425*F. After that, if you avoid using certain products but then have no time to cook, or clean up, then, you have traded one problem for another. Life is a balancing act. ⚖

        I was happy to look it up and find out more.

        I usually only worry about what’s in front of me.

        But, the good thing about blogging is that I can connect to other people with similar interests and circumstances. Thank you for your comments!😊

        Liked by 1 person

      • Karina Pinella April 8, 2016 at 10:53 AM

        Yes, and I am sure you are then aware that since grill season is upon us, it is a good time to remember to limit grilling because of the dreaded HCAs. However, this is true too for fried and blackened foods and, alas even the roasting in the ovens. The key to limiting HCAs is not to burn your food. If it is blackened or ashy, you might think twice. Sorry to be a party pooper.

        Liked by 1 person

  12. anotherfoodieblogger April 9, 2016 at 4:23 PM Reply

    Roasting any kind of vegetable always make them taste so much better!

    Liked by 1 person

  13. Lynz Real Cooking April 9, 2016 at 11:42 PM Reply

    this looks wonderful and so delicious! I would love to try this Carol!

    Liked by 1 person

  14. felisrecipes November 26, 2016 at 1:00 AM Reply

    Got the beets. Tomorrow I will be trying this way too. Thanks for the tips 😉

    Liked by 1 person

  15. felisrecipes November 30, 2016 at 6:28 AM Reply

    I just did this amazing beets last night. I just want to say that I will enjoy my lunch today. Thank you, Carol. Great Idea! 🙂

    Liked by 1 person

  16. Claremary P. Sweeney December 25, 2016 at 9:36 PM Reply

    I’ve always used foil, but you’re right – this is so much better. Thanks!

    Liked by 1 person

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