Roasted Beetroot in the Air Fryer
Roasting beetroot in the oven takes over an hour and heats the whole kitchen for a few humble roots. The air fryer shortens that to about 25 minutes for cubes, and the concentrated heat gives you sweet, slightly caramelised edges rather than the soft, boiled texture of the vacuum-packed kind. This page covers cubes, wedges and whole beetroot, with and without foil.
- Temperature
- 190°C
- Total time
- 35min
- Prep
- 10min
- Servings
- 4
- Per serving
- 95kcal
Why the air fryer works for beetroot
Beetroot in air fryer baskets roasts faster than in the oven because the hot air circulates around every piece. Raw beetroot is dense and full of natural sugar, which is a good combination for roasting: the sugars concentrate and caramelise at the edges while the centre turns tender. The result tastes sweeter and more earthy than boiled or vacuum-packed beetroot, which can be watery.
Roasting beetroot in the air fryer is also practical. You do not need to heat a large oven for 90 minutes, and cubes are ready in about 25 minutes. If you prefer to roast beetroot whole, the air fryer still works, as long as the roots fit in the basket in one layer and are roughly the same size.
How to make beetroot in the air fryer
Tap a time to start a timer.
- Prepare the beetroot Scrub the beetroot and trim the tops and tails. Peel them (wear an apron or thin gloves, as the juice stains), then cut into 2 cm cubes so the pieces cook at the same speed.
- Season Toss the cubes in a bowl with the oil, balsamic vinegar, salt, pepper and thyme leaves until every piece is lightly coated.
- Preheat Heat the air fryer to 190 °C for . A hot basket gives the edges a head start on caramelising.
- Cook Tip the beetroot into the basket in an even layer. Cook for , shaking the basket every , until a knife slides in easily and the edges look darker and slightly wrinkled.
- Finish Taste a cube, then add a pinch more salt or a splash of vinegar if you like. Serve warm or let it cool for a salad.
Cooking times and temperatures
| Roasted Beetroot | Temperature | Time |
|---|---|---|
| Beetroot cubes, 2 cmShake every 8 minutes | 190 °C | 22–25 min |
| Beetroot wedges | 190 °C | 26–30 min |
| Small whole beetrootRub with oil first | 180 °C | 40–45 min |
| Large whole beetroot in foilTest with a knife | 180 °C | 50–55 min |
| Cooked beetroot wedgesJust to warm and firm up | 180 °C | 8–10 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Christmas dinner in an air fryer
Tips
- Cut evenly. Pieces of 2 cm cook at the same pace. If you mix big and small, take the small ones out early.
- Add acidity at the end. A little balsamic or lemon juice after cooking lifts the sweetness and stops the flavour tasting flat.
- Wear gloves. Beetroot juice stains hands, boards and tea towels. Peel and cut on a plastic board and rinse it straight away.
Serving
Roasted beetroot is excellent warm with crumbled goat's cheese, rocket and toasted walnuts, or cold in a lentil salad. It also works as a side with salmon fillet or alongside sweet potatoes and carrots for a colourful tray of roasted vegetables. For other vegetable timings, see the air fryer cooking times chart.
Storing and reheating
Cooked beetroot keeps for up to 4 days in an airtight container in the fridge. It is good cold in salads. To reheat, warm it in the air fryer at 180 °C for 5 minutes, until steaming hot. Roasting beetroot in the air fryer in a bigger batch at the weekend makes weekday salads very quick.
Variations
- Honey and thyme: Add 1 tsp honey to the oil and vinegar for the last 5 minutes. It darkens quickly, so keep an eye on it. This version is vegetarian rather than vegan.
- Cumin and orange: Swap the thyme for ½ tsp ground cumin and finish with a little orange zest for a warmer, brighter flavour.
- Beetroot crisps: Slice peeled beetroot very thinly, toss with a few drops of oil and cook at 160 °C for 10–14 minutes, shaking often, until dry and crisp.
Troubleshooting
- The beetroot is still hard in the middle
- The pieces were too large or the basket was overfilled. Cut cubes to 2 cm, cook in one layer and add 5 minutes. Whole roots need 40–50 minutes depending on size.
- The edges are dry and burnt
- Beetroot has little fat, so it needs a proper coating of oil. If the edges darken early, drop the heat to 180 °C or cover the basket loosely with foil for the first half.
- Everything has turned pink, including the board
- Beetroot juice stains easily. Use a plastic board, wash it straight away with cold water and rub stained fingers with lemon juice.
Frequently asked questions
How long does beetroot take in an air fryer?
Cubes of 2 cm take 22–25 minutes at 190 °C. Wedges take about 28 minutes and small whole beetroot 40–45 minutes. Larger roots can take up to 55 minutes, so test with a knife.
Can you cook whole beetroot in the air fryer?
Yes. Scrub them, rub with a little oil and cook at 180 °C for 45–55 minutes, depending on size, until a knife slides in. Wrapping each in foil keeps them moist and makes the skins slip off easily.
Do I need to use foil for roasted beets?
Not for cubes or wedges. Foil is only useful for whole beetroot, where it steams the root inside its parcel. Without foil you get a drier, sweeter, more concentrated result.
Can you reheat vacuum-packed cooked beetroot in the air fryer?
Yes. Cut the cooked beetroot into wedges, toss with a little oil and heat at 180 °C for 8–10 minutes. It will not be as caramelised as raw beetroot but the edges will firm up.
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