Foil-Roasted Smoked Beets – Jamie Oliver Recipe

If you’re looking for an exciting addition to your next barbecue, look no further than this foil-roasted smoked beet recipe from none other than Jamie Oliver himself. This recipe is perfect for adding color and flavor to your meal, with beets that are both tender and smoky.

For those who may be hesitant about trying beets, this recipe is a great way to introduce yourself to the vegetable. The combination of the earthy flavor from the beets, the smokiness from the smoking process, and a touch of red wine vinegar make for a truly unique and delicious dish.

Not only are these foil-roasted smoked beets a tasty addition to any barbecue or dinner party, they’re also incredibly healthy. Beets are full of vitamins and minerals and are known for their ability to lower blood pressure and improve athletic performance.

So why not try something new and exciting? Impress your guests with Jamie Oliver’s delicious foil-roasted smoked beet recipe at your next gathering.

Why You’ll Love This Recipe

Foil-Roasted Smoked Beets - Jamie Oliver
Foil-Roasted Smoked Beets – Jamie Oliver

You might have tasted many vegetable dishes, but none like Foil-Roasted Smoked Beets. This recipe is perfect for those who want something sweet and smoky on their plate. Roasted beets are seasoned with fresh tarragon, parsley, and extra virgin olive oil, then smoked with rosemary sprigs to perfection. Trust me; the aroma alone will make your taste buds dance.

But why should you really love this recipe? For starters, it’s incredibly easy to make. You only need a few ingredients, and the cooking process takes less than an hour in total. Secondly, it’s a healthy dish that is naturally gluten-free and vegan-friendly.

Apart from its nutritional value, Foil-Roasted Smoked Beets are versatile and offer endless opportunities for upgrade. You can pair them up with a smoked salmon dish or chop them into cubes for your beetroot salad recipe. It’s even more fulfilling when you serve it alongside some cottage cheese or balsamic vinegar dipping sauce.

So, whether you’re looking to include more vegetables in your diet or simply craving a new flavor sensation, Foil-Roasted Smoked Beets recipe is just what you need. Trust me; you don’t want to miss this incredible flavor experience.

Ingredient List

 Roasting beets in foil creates an ideal steamy environment to perfectly cook and infuse smoky flavors.
Roasting beets in foil creates an ideal steamy environment to perfectly cook and infuse smoky flavors.

Ingredients for Foil-Roasted Smoked Beets Recipe

To prepare this tantalizing recipe, gather the following ingredients (bold important information phrase):

  • 4 medium-sized beets, washed and scrubbed
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Red wine vinegar
  • A handful of fresh tarragon and parsley, roughly chopped
  • 2-3 sprigs of rosemary
  • 1 large piece of foil

Jamie Oliver’s flair with smoked beets in this recipe is a unique blend of freshness and earthiness. Simple ingredients like extra virgin olive oil, salt, and black pepper are combined with an unusual choice of herb – tarragon – creating surprising flavors that pair well with the roasted beets. The fresh green of parsley brings a bright note to the dish as well. The use of these select seasonings heightens the beetroot’s distinctive flavor without overpowering it. A sprig or two of fragrant rosemary offers an inviting aroma that stimulates the senses even before this tantalizing foiled beetroot makes its way into the oven.

The Recipe How-To

 Gorgeous deep red beets wrapped in shiny foil and ready to smoke on the BBQ.
Gorgeous deep red beets wrapped in shiny foil and ready to smoke on the BBQ.

Preparing the Beets

First, preheat your oven to 425 degrees F. Then, wash your beets under cool running water and scrub them with a vegetable brush to remove any dirt or debris. Once they are clean, pat them dry with a paper towel.

Next, using a sharp knife, trim off the top and bottom of each beet, and then peel off the skin using a vegetable peeler. If you are having difficulty peeling them, you can also try roasting them first and then the skin will peel easily.

Once the beets are peeled, poke several holes in each beet with a fork. This will allow steam to escape during cooking and prevent them from exploding in the oven.

Now, tear off a large piece of foil and place the beets in the center. Drizzle olive oil over the beets, followed by a generous amount of salt and freshly ground black pepper. Sprinkle some fresh rosemary sprigs on top of the beets.

Wrap up the foil tightly around the beets, creating a loose parcel that leaves some air inside for steam to circulate through as they cook.

Roasting the Beets

Place your foil parcel of beets on a baking dish and transfer it into your preheated oven. Let roast for about 45 minutes until they are tender when pierced with a fork.

Once done, remove from the oven and allow them to cool slightly before unwrapping it carefully so as not to burn yourself on any steam trapped inside.

Now you have perfectly roasted beets ready for Jamie Oliver’s smoked beetroot salad recipe!

Alternatively, if you want to smoke your roasted beetroots like Jamie Oliver does, let them cool completely first before placing in a smoker or in an aluminum tray that’s placed directly on top of hot coals or wood chips on a barbecue grill (gas or charcoal), following Oliver’s recipe for smoked salmon beetroot salad recipe that adds fresh tarragon and parsley, red wine vinegar and balsamic vinegar, topped with cottage cheese smears.

Substitutions and Variations

 My favorite BBQ side dish: Foil-roasted smoked beets with a variety of delicious toppings.
My favorite BBQ side dish: Foil-roasted smoked beets with a variety of delicious toppings.

One of the great things about Jamie Oliver’s Foil-Roasted Smoked Beets recipe is that it’s highly adaptable, and there are several substitutions and variations you can make based on your personal preferences. Here are some ideas to get you started:

1. Herbs: While fresh tarragon and parsley add a delicious flavor to this dish, you can experiment with other herbs as well. Try using thyme or oregano for a more earthy taste, or add a pinch of dried chili flakes for some heat.

2. Oil: Any neutral oil will work instead of extra virgin olive oil, such as canola or grapeseed oil. If you prefer a stronger flavor, you may also want to try using walnut or hazelnut oil.

3. Vinegar: Don’t have red wine vinegar on hand? No problem! Balsamic vinegar, white wine vinegar, or apple cider vinegar would also work in this recipe.

4. Beets: While the recipe calls for roasted beets, feel free to switch things up by using boiled or steamed beets instead. You could also try using golden beets instead of red ones for a different color and flavor.

5. Pairings: To make this dish more interesting, try pairing it with other ingredients. Visit to find gluten-free recipes like smoked beetroot salad or smoked salmon beetroot cottage cheese recipe that go perfectly with the foil-roasted smoked beets.

Regardless of how you choose to customize Jamie Oliver’s Foil-Roasted Smoked Beets recipe, it will undoubtedly be a delicious addition to your plate!

Serving and Pairing

 Unwrap these foil-roasted smoked beets and be amazed by their stunning color.
Unwrap these foil-roasted smoked beets and be amazed by their stunning color.

These foil-roasted smoked beets by Jamie Oliver are a feast for the eyes and the palate. So how should we serve and pair them?

When it comes to serving, this recipe is versatile and can be used in many ways. The roasted beets can be enjoyed as a side dish with roasted or grilled meats, as an ingredient in a salad, or on their own. I personally love to serve them as an elegant appetizer with some smoked salmon slices on top.

Pairing red wine vinegar and fresh herbs such as tarragon and parsley give these beets a tangy and herbaceous flavor that can make wine pairing a little tricky. If you’re looking for the perfect wine to pair with this dish, I suggest a Pinot Noir or a light-bodied Chianti, which complement the earthy flavor of the beets while balancing the acidity of the vinegar.

For those who don’t drink alcohol, a good option is sparkling water or lemonade. The drink’s acidic sensation will help balance out the smoky richness of the roasted beets.

If you’re making this recipe for a party or gathering, put together Jamie Oliver’s beetroot salad recipe as well. Arrange some chopped beets on a bed of greens, add crumbled cottage cheese, drizzle with extra virgin olive oil and balsamic vinegar and voila! You’ve got yourself a gluten-free roasted beet salad that goes perfectly with your foil-roasted smoked beets.

Whether served as an accompaniment for your main course or as an exquisite appetizer, these foil-roasted smoked beets are sure to impress your guests.

Make-Ahead, Storing and Reheating

 Contrasting textures: tender and earthy smoked beets topped with crunchy toasted nuts.
Contrasting textures: tender and earthy smoked beets topped with crunchy toasted nuts.

When it comes to make-ahead, storing and reheating the Foil-Roasted Smoked Beets recipe, you’re in luck. This dish is perfect for meal-prepping and can be easily stored in the fridge for several days. Just let the beets cool down before wrapping them tightly in foil or storing them in a sealed container.

To reheat, simply preheat your oven to 350 degrees Fahrenheit, wrap the beets in foil, and heat for about 10 minutes. You can also reheat them in the microwave, but be aware that this method may cause the beets to lose some of their texture and smoky flavor.

If you prefer to eat your beets cold, they make a tasty addition to any salad. Try pairing them with fresh greens, crumbled feta cheese, and a balsamic vinaigrette for a delicious beetroot salad recipe.

One of the best things about this recipe is its versatility. The smoked beetroots can be served as a side dish or used as a main ingredient for other dishes like smoked salmon beetroot salad or cottage cheese beetroot salad. The possibilities are endless!

To make things even easier, you can prepare your beets ahead of time by roasting them without the smoke flavor first. Simply follow Jamie Oliver’s instructions on how to roast the beets, then let them cool down fully before peeling and slicing them into desired sizes. Store the roasted beets in an airtight container or wrapped tightly with foil until you’re ready to add the smoke flavor.

Overall, this Foil-Roasted Smoked Beets recipe is perfect for busy people who want to save time while still enjoying delicious and healthy food. With its make-ahead options and easy reheating methods, this is sure to become a new favorite in your recipe collection.

Tips for Perfect Results

 These smoked beets are the perfect vegan and gluten-free option for your grill party menu.
These smoked beets are the perfect vegan and gluten-free option for your grill party menu.

To ensure that your foil-roasted smoked beets are a success, it’s important to follow some key tips for perfect results. These tips will help you achieve tender, smoky beets with lots of flavor and aroma.

Firstly, make sure to preheat your oven to 425 degrees before roasting the beets. This will ensure that they cook evenly and don’t dry out or burn.

When preparing the beets, wash them thoroughly and scrub them gently with a brush to remove any dirt or debris. You can also poke holes in the skin with a fork to help them cook faster and peel easily after roasting.

To add extra flavor, try using fresh herbs such as rosemary sprigs, tarragon or parsley. Chop them finely and sprinkle them over the beets before roasting, along with some extra virgin olive oil, salt and freshly ground black pepper.

Another tip is to wrap the beets tightly in a large piece of foil when roasting. This will help seal in the smoke and moisture, resulting in tender and flavorful beets. Don’t skimp on the foil – use a large enough piece to fully encase the beets.

If you’re looking for some variation, you can also try adding other vegetables like sweet potatoes or carrots to the foil packet for an easy one-pan meal. Just make sure they’re cut into similar sizes so they cook evenly.

Finally, when it comes to serving and pairing your foil-roasted smoked beets, consider trying them with smoked salmon or cottage cheese for a delicious protein-packed meal. You can also use them as a topping for salads or as a side dish for grilled meats.

By following these simple tips, you’ll be sure to impress your guests with perfectly cooked foil-roasted smoked beets that are bursting with flavor and aroma.


Before we conclude this recipe article, let’s cover the most frequently asked questions (FAQ) about Foil-Roasted Smoked Beets. From cooking time to ingredient swaps, these answers will help you perfect your dish and make it your own. So let’s get started!

Is it better to peel beets before or after roasting?

Peeling beets before roasting is not necessary. The skin can be left on during roasting, which will make it easier to peel off after baking. However, prior to roasting, it is essential to give the beets a thorough scrubbing to remove all dirt and debris.

Do you poke holes in beets before roasting?

To prepare delicious roasted beets, start by placing them in the oven and roasting them for about 45 minutes. It’s important to poke a few holes in the foil packet at this point to release steam. Then, return the beets to the oven for another 15 to 20 minutes. Keep in mind that the cooking time may vary depending on the size and age of your beets; younger and smaller beets will cook faster. Rest assured that the final result will be worth the wait.

How do you make beets more flavorful?

When boiling artichokes, it is recommended to add a generous amount of salt, similar to boiling pasta. Additionally, adding a quarter-cup of red wine vinegar to the water can bring out some flavor. For roasting, it is best to adjust seasonings to taste afterwards. A delicious way to marinate artichokes for roasting is to mix citrus zest, garlic, scallion, vinegar, and of course, plenty of salt.

Do you eat the skin on roasted beets?

When preparing beets for roasting, there’s no need to take the time to peel them beforehand or afterwards. Despite having an edible skin, it’s common for beet skin to simply vanish during the baking process. To achieve a perfect pan-roast on beets, I suggest lowering the temperature just a bit. Typically, I roast other vegetables like carrots, Brussels sprouts, and potatoes at 425°F. This method has proven to be effective for me.

Bottom Line

In conclusion, Jamie Oliver’s recipe for Foil-Roasted Smoked Beets is a must-try for all barbecue enthusiasts. With its easy-to-follow instructions and gourmet outcome, it is a guaranteed crowd-pleaser. The combination of the smoky flavor of the roasted beets with the tanginess of the red wine vinegar and the freshness of the herbs creates a unique and delicious taste that will leave your taste buds wanting more.

Not only is this recipe delicious, but it is also versatile. It can be served as an appetizer, side dish or even made into a main course by pairing it with smoked salmon or cottage cheese. Moreover, it is gluten-free, making it an excellent option for those who follow a gluten-free diet.

Finally, don’t forget to check out some of Jamie Oliver’s other recipes such as his Beetroot Salad Recipe and Smoked Salmon Recipe to add some delightful flavor to your summer barbecue. So go ahead and give this recipe a try if you want to impress your guests with your culinary skills!

Foil-Roasted Smoked Beets - Jamie Oliver

Foil-Roasted Smoked Beets – Jamie Oliver Recipe

From chef Jamie Oliver’s show "Jamie at Home," episode "Carrots and Beets."
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine British
Calories 144.5 kcal


  • 1 lb whole beet, with leaves removed and retained
  • 4 large rosemary sprigs
  • 1 tablespoon red wine vinegar
  • black pepper
  • salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh tarragon


  • Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
  • Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they’re done.
  • Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.



Serving: 131gCalories: 144.5kcalCarbohydrates: 12.1gProtein: 2.2gFat: 10.4gSaturated Fat: 1.4gSodium: 89.8mgFiber: 2.4gSugar: 9.1g
Keyword < 60 Mins, Easy, Vegan, Vegetable
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Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.