Roasted Beetroots

I’m free for the day but don’t want to draft a story behind this quick post of ‘Kitchen Basics’!!! :) So here you go with my random blabbering, based on last few days…

2 things I enjoyed:
– ED meetup :D
– Moomba fest

2 things I hated:
– Chaos in the kitchen last saturday…
– Technical faults in oven :(

2 things I luved eatin:
– Khatte Aloo by Roohi
– Nidhi’s Brownies ;)

2 things I purchased:
– A big batch of cake boxes
– Cupcakes sprinkles and lustre dusts

2 things I lost:
– The tiniest measurement spoon (1/4 tsp)
– Flower plunger (got it broken actually)

2 things I missed:
– Taking pics of cute kids at ED meetup
– Seeing my nephew on video call

Won’t bug you anymore :P So straight to the post details! Do you love beetroots? I love it in salads, croquettes, parathas, tikkis n even parboiled with a sprinkle of salt or chat masala :) But ever since I tried this roasting them, I haven’t eaten raw. I always roast my beetroot before using it in anything… Here is a quick technique!!!



2 Beetroots
Canola/Olive oil spray
A pinch of Salt

2 pieces of Aluminium Foil

roasting beetroot


  1. Wash and peel beetroots and spray them well.
  2. Alternatively, you can peel them once you’re done roasting but then, I hate those dust particles on it so I do it this way.
  3. Sprinkle some salt flakes and cover them separately with foil.
  4. Bake in preheated oven for half hour (or until a bit tender) on 200 degrees.
  5. Slice, chop, grate… and use it in your dishes!!! :)