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Roasted Beet Wedges

 Roasted Beet Wedges
This recipe makes ordinary beets taste delicious. They come out sweet and tender. --Wendy Stenman
4-6 ServingsPrep: 15 min. Bake: 1-1/4 hours


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


  • 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.