TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 4 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 wedges: 92 calories, 5g fat (1g saturated fat), 0 cholesterol, 328mg sodium, 12g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. Preheat oven to 400°. 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 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly.
  3. Bake until tender, about 1 hour. 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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sgronholz User ID: 1473861 241759
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!"

wrenjen523 User ID: 7407554 134510
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."

kmarqui User ID: 3651843 134509
Reviewed Mar. 25, 2012

"Great flavor, very easy to make."

thelouws User ID: 1336762 58214
Reviewed Jul. 21, 2010

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

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