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Easy Roasted Beets (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 1 hour 10 mins
  • Yield: 4 servings 1x


It doesn’t get any easier than this mess-free recipe for roasted beets! Make them during your next batch cooking session and plan to eat them cold or re-warmed.


  • 4 small or medium beets
  • sea salt


  1. Preheat oven to 350° F.
  2. Clean beets thoroughly under running water, scrubbing gently to remove any grit.
  3. If necessary, cut off the stems and the protruding root, so that the beet is still essentially round but could sit flat/upright on either the top or the bottom.
  4. Layer a piece of parchment paper on top of a piece of aluminum foil that will be big enough to wrap around all four of the beets.
  5. Place the four beets in the center of the parchment paper and fold the paper and aluminum foil around the beets tightly to form a package. Place package on a baking sheet or in a baking dish.
  6. Bake for 1 hour.
  7. When done, remove from oven and let cool slightly before unwrapping carefully.
  8. To serve, slice or cut as desired, drizzle with olive oil or other flavorful fat, and sprinkle with coarse sea salt to taste.


Any size beet will work, but beets that are between the size of a golf ball and a tennis ball are most likely to be fully cooked in one hour and won’t need peeling.

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Side