15 Jul 2021 Vegan

Oven-baked tarragon beets

In my experience there are people who really love beets and there are those who will never put one in their mouth. There is rarely a person who is indifferent.
If it was up to me, I would certainly eat beetroots more or less every day. Unfortunately, not everyone in my household shares my enthusiasm. But when we have visitors, I always cook a huge batch (obviously making sure there are too many) and then eat the leftovers in the following days. This is my solution to the beetroot situation at home. So here comes one of my favourite recipes. It is very, very easy and absolutely not time-consuming.
I love the combination of sweet beets and the liquorice-mint-like taste of tarragon (a.k.a. estragon). Both fresh and dried tarragon work well. For this recipe I used beets of two colours, velvet and yellow, but any available sort/colour is fine. Baking beetroots in the closed foil “parcel” results in a very juicy texture. These tarragon beets are a good side-dish when warm and a nice add-on to salads when cold.

Serves: 4
Nutrition: 85 kcal 3 g fat 13 g carbs 2 g protein 2 g fibre
  • Ingredients
  • 500 g beetroots (3-4 pcs.)
  • 1 tbsp vegetable oil
  • Salt, to taste
  • Fresh or dried tarragon, to taste



Preheat oven to 180 degrees Celsius (I use convection mode).


Wash and peel the beets. Cut into slices.


Season with the oil and salt, stir.


Transfer onto a piece of aluminium foil. Add the tarragon. Close the ends of the foil so that you get a closed foil “parcel”.


Bake for 45 minutes.