Genuinely, Air Fryer Beets are My Secret Snack Obsession
You know those foods you never think about, and then suddenly you try them one weird afternoon and you’re like—wait, why don’t I eat this all the time? That’s beets for me. Especially air fryer beets. The first time I made them, my kitchen looked like a murder scene (rookie mistake—no gloves!), but the result? Worth every pink fingerprint. Now, beets make a cameo in my kitchen more often than I’d expected. Sometimes I even eat them straight from the basket while pretending I’m just “tasting.” But let’s be real—I’m snacking.
Why I Keep Coming Back to These Beets
I make these whenever I’ve got random beets rattling around the fridge drawer, which is strangely often (the CSA box loves sending me beets—whether I asked for them or not). My family goes a bit wild for the crispy edges—though my son once called them “purple fries” and, honestly, now I do too. Plus, there’s absolutely no need to fuss with boiling—a process that tests my patience and definitely stains half my kitchen towels purple (I mean, why?). And, they cook faster than roasting, so I can get my beet fix without heating up the house. I even had a friend claim she “didn’t like beets” until she tried these… and now she’s texting for the recipe. Vindication!
Gather These Ingredients (or, Sub Your Faves!)
- 3 medium fresh beets (red or golden—honestly, whatever’s knocking around. Golden beets stain less. Bonus!)
- 1 1/2 tablespoons olive oil (I sometimes just eyeball it. Avocado oil works too when I’m feeling fancy)
- 1/2 teaspoon kosher salt (Sea salt is fine, or honestly any table salt—it’s all good)
- 1/4 teaspoon black pepper (or more if you like a little bite, or skip it if you’re cooking for spice-phobes)
- 1/2 teaspoon garlic powder (optional, but I love the subtle garlicky background)
- Fresh herbs, for serving—dill, chives, or parsley (optional, but when I remember I definitely add them)
How I Actually Make Air fryer Beets
- Scrub the beets until they’re free of dirt (unless you like the earthy flavor—jk). Peel them—if you don’t have a peeler, a spoon actually works in a pinch, but it’s a bit of a faff.
- Slice the beets into cubes about 3/4-inch or, sometimes, I go for wedges or rounds (depends entirely on how much effort I feel like making). It really doesn’t matter that much, just try to keep them the same size so they cook evenly.
- Toss the sliced beets in a big bowl with olive oil, salt, pepper, and garlic powder (if using). Get in there with your hands—gloves are nice unless you want magenta hands, although I once decided to go au naturel, and it DOES wash off…eventually.
- Preheat your air fryer to 380°F, if your machine does that. Or, just start it up cold—honestly, I forget to preheat half the time and never notice a big difference.
- Spread out the beets in the air fryer basket in a mostly single layer. Don’t sweat a little overlap. Pop them in and set the timer for 16-18 minutes. Shake the basket halfway so they get a little color on all sides (this is my “sneak a taste” moment, if I’m being honest). They’re done when fork-tender with crispy edges.
- Scatter fresh herbs over the cooked beets if you’re feeling up to it. Dive in while still hot or let them cool. Both ways, they’re dangerously snackable.
Little Notes I Wish Someone Had Told Me
- Beet size actually changes the cooking time a fair bit. Smaller cubes get crispy quick but dry out if you forget them.
- I’ve forgotten the garlic powder, and honestly—didn’t notice much. It’s forgiving.
- Cooking more than one layer? Shake twice, or you’ll get some very chewy, slightly sad beets lurking beneath.
Different Ways I’ve Messed With This (and One Flop)
- Sometimes swap olive oil for toasted sesame oil. Adds a nutty, bold flavor!
- Tossed in a dash of smoked paprika once—family loved it.
- Tried sprinkling parmesan halfway (like with fries)—but the cheese burned before the beets finished. Wouldn’t recommend.
Gear You Might Need (But Don’t Worry If You Don’t)
Obviously an air fryer, but if you don’t have one—oven works, it’ll just take longer. Also, a vegetable peeler is handy, but a regular spoon will get the job done if you’re determined (I’ve done it in a pinch, just mind your knuckles).
How to Keep Leftovers…If You Have Any
Pop them in an airtight container in the fridge—they’ll keep for up to 3 days. I say that, but they rarely last more than one day in my house (I blame late-night fridge raids!). They’re pretty tasty cold, straight from the container, but if you want the crispy vibe again, a quick return to the air fryer for 2-3 minutes does the trick.
How We Like to Eat Air Fryer Beets Around Here
I love these tossed on salads, but my partner has been known to pile them on toast with ricotta (it’s legit, try it). My kid dunks them in ranch—kids, right? Or, sometimes I just serve them as a random happy-hour snack next to a bowl of olives. You do you.
Pro Tips From My Kitchen Chaos
- Don’t crowd the basket—that’s the biggie. I tried stuffing way too many beets in once, thinking I’d save time, but, eh, they steamed instead of crisped and were kinda sad.
- If your beets look dry halfway through, a tiny drizzle more oil works wonders. But go easy—it’s easy to get greasy instead of crispy.
- Don’t skip shaking the basket. I know, it seems extra, but you’ll thank yourself later.
Questions Folks Have Actually Asked Me
- Do I have to peel the beets? Nah, not really! The peel gets softer with cooking. But I prefer them peeled (the skin can be kind of tough sometimes).
- Can I use canned or pre-cooked beets? Yeah, theoretically—but they won’t get as crispy. If that’s all you’ve got, drain them super well, pat dry, and cut thicker so they don’t break up.
- How do I avoid beets staining everything? Gloves, glass cutting board, or just embrace it—it’ll fade fast. I’ve had pink fingers more times than I’d like to admit (but it’s kind of fun, right?).
- Why are my beets still kinda chewy? Probably too big, or maybe crowded basket—try a smaller cut, or give ’em a few extra minutes. Or, you know, eat as is and pretend you meant to make beet jerky (which, come to think of it, might be a fun experiment…)
So there you have it: air fryer beets, with all the quirks and tweaks I’ve gathered along the way. Honestly, once you start making them, you might actually begin to love finding rogue beets in your fridge drawer too. Give it a whirl. Let me know if you discover your own trick—or just drop by and snack from my next batch. I’m not above a taste-tester or two!
Ingredients
- 3 medium fresh beets (red or golden—honestly, whatever’s knocking around. Golden beets stain less. Bonus!)
- 1 1/2 tablespoons olive oil (I sometimes just eyeball it. Avocado oil works too when I’m feeling fancy)
- 1/2 teaspoon kosher salt (Sea salt is fine, or honestly any table salt—it’s all good)
- 1/4 teaspoon black pepper (or more if you like a little bite, or skip it if you’re cooking for spice-phobes)
- 1/2 teaspoon garlic powder (optional, but I love the subtle garlicky background)
- Fresh herbs, for serving—dill, chives, or parsley (optional, but when I remember I definitely add them)
Instructions
-
1Scrub the beets until they’re free of dirt (unless you like the earthy flavor—jk). Peel them—if you don’t have a peeler, a spoon actually works in a pinch, but it’s a bit of a faff.
-
2Slice the beets into cubes about 3/4-inch or, sometimes, I go for wedges or rounds (depends entirely on how much effort I feel like making). It really doesn’t matter that much, just try to keep them the same size so they cook evenly.
-
3Toss the sliced beets in a big bowl with olive oil, salt, pepper, and garlic powder (if using). Get in there with your hands—gloves are nice unless you want magenta hands, although I once decided to go au naturel, and it DOES wash off…eventually.
-
4Preheat your air fryer to 380°F, if your machine does that. Or, just start it up cold—honestly, I forget to preheat half the time and never notice a big difference.
-
5Spread out the beets in the air fryer basket in a mostly single layer. Don’t sweat a little overlap. Pop them in and set the timer for 16-18 minutes. Shake the basket halfway so they get a little color on all sides (this is my “sneak a taste” moment, if I’m being honest). They’re done when fork-tender with crispy edges.
-
6Scatter fresh herbs over the cooked beets if you’re feeling up to it. Dive in while still hot or let them cool. Both ways, they’re dangerously snackable.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
95cal
Protein:
2 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
12 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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