How to Roast and Peel Whole Beetroot

The easiest and least messy way to cook beetroot is roasted whole in the skin wrapped in foil.

Begin by tearing pieces of alfoil large enough to wrap each beetroot you’re roasting.

Then take each beetroot, unpeeled and with the root end facing upward, wrap the foil around the beetroot leaving the root exposed.

Now roast them in a 180°C oven set on Fan Forced for about an hour.

When they’re cooked, remove them from the oven and allow to cool slightly so you can handle them

Then with disposable gloves on, use the foil to peel away the skin. If the beet is cooked thoroughly, the skin will come away very easily. Just peel it gradually away moving the foil around the beet till it’s all off and collected in the foil. If you wait till the beet is cold, this won’t be as easy.

Then just collect all the skin in the foil and you’re beets are ready for whatever you’re using them for.