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Roasted Beets chopped in a bowl
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Roasted Beets

This Roasted Beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.
Course Side Dish
Keyword Beets, Kosher Salt, Olive Oil, Rosemary
Cooking Method Oven
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 84kcal
Author Recipe adapted from: Taste of Home

Equipment

  • Oven
  • Baking Sheet
  • Tin Foil

Ingredients

  • 1 pound Beets Peeled
  • 4 teaspoons Olive Oil
  • ½ teaspoon Kosher Salt
  • 4 Rosemary Springs

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.
What can you serve with roasted beets?
  • Roasted beets go well with dishes such as mashed potatoes, Brussels sprouts, and turkey.

Nutrition

Calories: 84kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 379mg | Potassium: 369mg | Fiber: 3g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg