"Prepping beets for the air fryer begins with a thorough scrub and peel, Jane tells us. Conveniently, Martha Stewart has a foolproof tip for quick, painless beet-peeling. From there, says the chef, "Cut into cubes or thin wedges and place in a bowl. Coat with 1 to 2 tablespoons of avocado oil, season with salt, pepper, garlic powder, and onion powder. Toss in the bowl and then add to the air fryer basket.""
"For easier cleanup, Jane also recommends lining the air fryer basket with a layer of parchment paper. To roast, Jane tells us, 20 to 25 minutes at 400 degrees Fahrenheit should do the trick. Be sure to toss those beets halfway through the cook time to ensure an even roast. In a pinch, the air fryer can also be used to zhuzh up canned beets, but keep in mind that they'll come out texturally soggier than their fresh counterparts. Blot canned beets with a paper towel to remove excess moisture before oiling and seasoning."
Scrub and peel beets, then cut into cubes or thin wedges. Coat with 1–2 tablespoons of avocado oil and season with salt, pepper, garlic powder, and onion powder, tossing to coat. Line the air fryer basket with parchment for easier cleanup. Roast at 400°F for 20–25 minutes, tossing halfway to ensure even caramelization and fork-tender texture. Canned beets can be used after blotting excess moisture, but will be texturally soggier than fresh beets. Air frying delivers gentle, dimensional caramelization and tender results while saving time compared with a conventional oven.
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