Cook beetroot in the oven – very simple – homemade

We show you how to cook beetroot in the oven – very simply and full of aroma. With the best tips to cook raw beetroot with a bowl in the oven!

Red bet from the oven is a real insider tip! The preparation of beetroot has never been easier. You only need fresh tubers, olive oil, honey and your favorite spices. By cooking in the oven, the sweet-earthy aroma is perfectly preserved-much better than cooking. And the deep red color of the tubers remains wonderful. Whether pure enjoyed, processed in salads, soups or as a spread – oven -colored beetroot is incredibly versatile. Incidentally, our red cabbage steaks are also vegetarian delicious.

Ingredients for the beetroot in the oven

A few ingredients, an oven and a little patience – and your beetroot is cooked perfectly in the oven!

• Beetroot Is the main ingredient when cooking! You can use whole tubers or you can halve or quarter them. Our tip: quartered the baking time significantly reduced! This saves you time and energy.
• olive oil Removes the taste and prevents it from drying out. Make sure that you use a heat -resistant olive oil. The use is always marked on the bottles.
• Garlic Bring a spicy aroma. If you don’t like a garlic, just let it out.
• Honey Provides a light sweetness that fits the earthy taste of the beetroot.
• rosemary Brings next to Salt and pepper A great aroma.

We ate our beetroot columns lukewarm on a natural yogurt. It tastes particularly good when you mix some fresh lemon juice under the yogurt. Our oven vegetables are also delicious on a feta cream!

Cook beetroot in the oven – how long?

The baking time of the tubers is based on their size. We quartered our small tubers (approx. 100-130 g each) and brought out of the oven after 50 minutes. Whole, smaller tubers need about 1.5 hours, while larger copies can also cook up to 2 hours. Are you finished? Simply pierce with a fork – she glides in effortlessly, the prayer is perfect. By the way: Did you know that you can freeze beetroot?

Cook raw beetroot in the oven

In our recipe we use the raw beetroot tubers. When buying, pay attention to fresh as possible tubers without mold. In the supermarket you also get vacuumed beetroot – since it is already boiled down, it is no longer baked in the oven and is not suitable for this recipe. Try our baked cauliflaves!

Cook beetroot with a bowl in the oven

Whether your beetroot cooks with or without a bowl in the oven depends entirely on your preference. In principle, we recommend leaving the bowl on it. It protects the tuber when baking, preserves the full aroma and prevents too many nutrients from being lost. After cooking, the skin can be easily removed. Did you know that you can simply eat the bowl after baking if the slightly earthy taste doesn’t bother you? In this case, you should pay attention to organic quality and fresh tubers without damage.

Tips & tricks for baking the tubers

Size: In order for your beetroot to cook evenly, you should either choose tubers in a similar size or cut them into columns of the same size.

Saving time and energy: By cutting the tubers into columns, the baking time is significantly reduced. So that the beetroot does not dry out when cooking in the oven, a marinade with olive oil comes over it.

Cover: Drying also prevents her from baking the beetroot in a closed roaster in the oven. Alternatively, you simply put a second baking sheet on the first.

With the Fork test If you determine when your beetroot is soft and therefore finished. If you quarter small tubers, the baking time is about 50 minutes.

Remaining recycling: Remaining beetroot stays chilled for up to 5 days.

When processing the prayer you should Gloves Wear because it turns strongly.

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