Air Fryer Beetroot
Air fryer beetroot turns out tender, sweet and a little caramelised at the edges in 20 minutes, with no need to heat the oven for an hour. Raw beetroot is cut into 2cm chunks, tossed with olive oil and dried thyme and shaken halfway through cooking. It makes an easy side dish for roast meats and fish, or a base for salads with goat's cheese or feta.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 90kcal
Getting the texture of air fryer beetroot right
Beetroot is dense, so size matters more than anything else. Chunks cut to 2cm cook through in 20 minutes while the edges pick up colour. Smaller pieces dry out and larger ones stay hard in the middle.
A standard 4–5.5 litre basket takes about 600g of chunks in roughly one layer. If your basket is smaller, cook the beetroot in two batches rather than piling it up, and allow another 20 minutes in total. Shaking the basket halfway moves the pieces around so they colour evenly.
Cooking air fryer beetroot
Tap a time to start a timer.
- Prepare the beetroot Scrub the beetroots under cold water, trim off the tops and tails and peel them with a vegetable peeler. Wear gloves if you do not want purple fingers.
- Cut and season Cut the beetroot into even 2cm chunks, so they all cook at the same rate. Toss them in a bowl with the olive oil, salt, pepper and thyme until lightly coated.
- Air fry Tip the chunks into the basket in a single layer if you can, without packing them tightly. Cook at 200°C for , shaking the basket well after .
- Check and serve Push the tip of a knife into a larger chunk. It should slide in easily; if it meets resistance, cook for more. Drizzle with the balsamic vinegar, if using, and serve hot.
Oven method
Without an air fryer, spread the oiled chunks on a baking tray and roast at 200°C (180°C fan), gas 6 for 35–40 minutes, turning them halfway, until tender.
What to serve with it
The sweetness goes well with salty cheeses like feta or goat's cheese, and with roast chicken, sausages and oily fish. For a vegetarian main, try risotto with beetroot. Pickled beetroot is the better choice for a batch that needs to keep for weeks.
Common problems and fixes for Air Fryer Beetroot
- The beetroot is still hard in the middle.
- The chunks were too big or uneven. Cut them to 2cm next time, and give any hard pieces a further 3–5 minutes at 200°C, checking with the tip of a knife.
- The pieces are dry and shrivelled.
- They were cut too small or the oil was missed. Keep the chunks at 2cm, coat every piece lightly in oil and look at them after 15 minutes if your air fryer runs hot.
- The beetroot has stained my hands and chopping board.
- Wear disposable gloves and cut the beetroot on a board lined with baking paper. A little lemon juice rubbed onto skin helps lift the colour.
Frequently asked questions about Air Fryer Beetroot
How long does beetroot take in the air fryer?
Raw beetroot cut into 2cm chunks takes 20 minutes at 200°C, shaking halfway. Larger pieces need up to 5 minutes more.
Do you need to peel beetroot before air frying?
No, peeling is optional. Scrub the skins well if you leave them on; peeled beetroot has a smoother, sweeter finish.
Can you air fry pre-cooked beetroot?
Yes, but it only needs warming through. Cut vacuum-packed cooked beetroot into chunks, toss with oil and air fry at 180°C for about 8 minutes.
How long does air fryer beetroot keep?
It keeps for up to 3 days in a covered container in the fridge. Eat it cold in salads, or reheat it in the air fryer at 180°C for 3–4 minutes until steaming hot.
How did you like the recipe?
4.6 / 5 · 5 ratings
