TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 4-6 servings


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

Nutritional Facts

3 each: 61 calories, 3g fat (trace saturated fat), 0mg cholesterol, 215mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 1g protein


  1. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
  2. 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.
  3. 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.
Originally published as Roasted Beet Wedges in Test Kitchen Favorites 2004 2005, p202

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Reviewed Jan. 14, 2016

"This recipe was wonderful! I doubled the recipe with the intent to freeze some; however, we enjoyed them so much that none of the beets ever made it to the freezer!"

Reviewed Nov. 4, 2013

"Very easy and delicious, I just wouldn't recommend using stripy beets, use normal beets, while the stripy beets tasted great, they looked not so great, but they were all the store had."

Reviewed Mar. 25, 2012

"Great flavor, very easy to make."

Reviewed Jul. 21, 2010

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

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