Roasted Beet Wedges Recipe

Roasted Beet Wedges Recipe Rating 5

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

Healthy Cooking

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Reviews for Roasted Beet Wedges (1)

Roasted Beet Wedges

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Reviewed on Jul. 21, 2010 by thelouws

Excellent! So easy and yet so delicious! Try the leftovers in salad!

 
 
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