Roasted Beet Wedges Recipe

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This recipe makes ordinary beets taste delicious. They come out sweet and tender. --Wendy Stenman

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Roasted Beet Wedges Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 4-6 Servings

15 75 90

Ingredients

1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 to 5 fresh rosemary sprigs

Directions

Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
Bake at 400° for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs. Yield: 4 servings.

TEST KITCHEN TIP For a milder herb flavor, try using fresh thyme instead of rosemary. You may make the beets a day ahead, then slice and serve cold in a salad.

Nutritional Facts 3 beets equals 61 calories, 3 g fat (trace saturated fat), 0 cholesterol, 215 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Roasted Beet Wedges in Test Kitchen Favorites 2004 , p202