Roasted Beets
This Roasted Beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.
Ingredients
- 1 pound Beets Peeled
- 4 teaspoons Olive Oil
- ½ teaspoon Kosher Salt
- 4 Rosemary Springs
Equipment
- Oven
- Baking Sheet
- Tin Foil
Instructions
- Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat.
- Cut a piece of heavy-duty foil about 12 in. long; place in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly.
- Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
Notes
Roasted Beets Tips
How do you store roasted beets?- Store leftover roasted beets in an airtight container for 3 to 4 days. When you’re ready to eat again, you can serve roasted beets cold or warm.
- Roasted beets go well with dishes such as mashed potatoes, Brussels sprouts, and turkey.
Nutrition
Nutrition Facts
Roasted Beets
Amount per Serving
Calories
84
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Sodium
379
mg
16
%
Potassium
369
mg
11
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
37
IU
1
%
Vitamin C
6
mg
7
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beets, Kosher Salt, Olive Oil, Rosemary