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Baked beetroot from the air fryer served on a wooden table

Roasted beetroot in the air fryer

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Tender, caramelised beetroot wedges with a fresh herb lift and a tangy finish – ready in under 30 minutes.
Servings 4 people
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Equipment

  • 1 Air fryer
  • 1 Cutting board
  • 1 Chefs knife
  • 1 Bowl
  • 1 Tongs
  • 1 Tablespoon

Ingredients

  • 800 g beetroot
  • 1 clove garlic optional
  • 1 tbsp olive oil
  • 1 tsp coarse salt
  • ½ tsp freshly ground black pepper
  • 1 tsp fresh thyme or rosemary optional
  • 1 tsp balsamic vinegar or lemon juice to finish
  • 30 g toasted hazelnuts optional
US Customary - US Customary

Instructions

Prepare & season

  • Peel 800 g beetroot.
    Skræl rødbederne – behold arbejdsfladen ren
  • Cut them into wedges or thick slices about 3 cm.
    Skær rødbederne i både på ca. 3 cm.
  • Pat the beetroot completely dry.
    Skræl rødbederne – behold arbejdsfladen ren
  • Toss them in a bowl with 1 tbsp olive oil, 1 tsp coarse salt, ½ tsp freshly ground black pepper and 1 tsp fresh thyme or rosemary and 1 clove garlic (optional).
    Vend rødbedebådene i olie, salt, peber og urter.

Preheat & arrange

  • Preheat the air fryer for 5 min at 180 °C.
    Forvarm airfryeren i 5 min. ved 180 °C.
  • Place the beetroot in the basket in a single layer or slightly overlapping with air in between.
    Læg rødbedebådene i ét lag med luft imellem.

Main roasting

  • Roast at 180 °C for 18–25 min, turn/shake halfway.
    Start the kitchen timer here
  • Check tenderness with a skewer: it should glide through with slight resistance.
    Tjek mørhed: spyd skal glide igennem med let modstand.

Glazing (optional)

  • Drizzle 1 tsp balsamic vinegar or lemon juice over and give 1 minute extra in the air fryer.
    Dryp balsamico eller citronsaft over de varme rødbeder.

Serving

  • Optionally sprinkle with 30 g toasted hazelnuts /seeds and a little extra flaky salt.
    Drys med kerne og salt for pynt
  • Serve immediately – warm or lukewarm.
    Servér straks – varmt eller lunt.

Notes

Whole beetroot: Small whole ones (4–5 cm) take about 35–45 min at 180 °C; prick them with a skewer and turn halfway.
Colour: Use gloves/a cutting board that can handle staining.
Taste: Acidity at the end balances the sweetness – don't skip it.

Nutrition

Calories: 133kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated fat: 1gPolyunsaturated fat: 1gMonounsaturated fat: 4gSodium: 738mgPotassium: 654mgFiber: 6gSugar: 14gVitamin A: 68IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 0.3mgVitamin B6: 0.1mgVitamin C: 10mgVitamin E: 1mgVitamin K: 4µgCalcium: 34mgIron: 2mgMagnesium: 46mgPhosphorus: 80mgSelenium: 1µgZinc: 1mgNet carbohydrates: 14g
Author: Morten Jensen
Calories: 133kcal
Cost: 5
Course: Bowl topping, Salad component, Tilbehør, Vegan, Vegetarian dish
Cuisine: Danish, Nordic
Diet: , , ,
Keyword: beetroot, Roasted vegetables
Shelf life: 4–5 days in the fridge (airtight)
Reheating: 160 °C in the air fryer 3–5 min (gentle)
Freezing: Yes, 2–3 months (thaw in the fridge, give a short finish in the air fryer)
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