Air Fryer Recipe
Beetroot Skewers
A vibrant and easy-to-make beetroot skewer recipe, perfect for air frying.
Ingredients
- 3 large beetroots, peeled and cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Skewers
Method
- Preheat your air fryer to 190°C (375°F).
- In a large bowl, combine the beetroot cubes with olive oil, salt, pepper, balsamic vinegar, garlic, and thyme. Toss to coat evenly.
- Thread the beetroot cubes onto skewers, ensuring not to overcrowd them to allow even cooking.
- Place the skewers in the air fryer basket, ensuring they do not touch each other or overlap.
- Air fry for 15-20 minutes, turning halfway through, until the beetroot is tender and slightly crispy on the edges.
Why this works in an air fryer
Air frying drives fast convection around the beetroot cubes, evaporating surface moisture so the oil can carry heat and lightly crisp the edges. Balsamic vinegar adds acidity and sugars for faster browning, while skewers create spacing so hot air reaches more cut surfaces than a piled tray would.
Equipment notes
Assumes a 5–6 litre basket that fits short skewers in one layer; in a single-drawer air fryer cook one batch at a time for best airflow, while in a dual-zone model split skewers evenly between drawers and check 2–3 minutes early as smaller loads often colour faster.
Common pitfalls
- Beetroot still hard in the centre at 20 minutes, with pale flat sides? The cubes are too large; cut to roughly 2–2.5 cm or add 5 minutes at 180°C to finish without scorching the garlic.
- Edges blackening before the beetroot is tender? Balsamic and garlic are catching; lower to 180°C, turn more often, and scrape off any loose minced garlic before cooking the next batch.
- Skewers look wet and steamed, not roasted, by minute 12? They are touching or overcrowded; remove half the skewers and cook in two batches with gaps between them.
- Wooden skewers scorching at the tips? They are too long or too close to the element; soak them first, trim to basket length, or use metal skewers.
Variations & substitutions
- Use golden beetroot instead of red; it cooks similarly but browns less dramatically, so judge doneness by tenderness rather than colour.
- Swap thyme for rosemary; use less, as rosemary is stronger and can become resinous if the needles sit exposed to the hot airflow.
- Add 1 teaspoon honey or maple syrup with the balsamic; it gives glossier caramelised edges but may need the temperature reduced by 10°C if browning too quickly.
- Add red onion chunks between beetroot pieces; they soften faster than beetroot, so cut them larger and expect some charred outer edges.
Storage & reheating
Keep cooled beetroot skewers in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot at the centre.
Nutrition
Calories: 250
