Back to Roasted Beet Wedges

Print Options


Card Sizes


Roasted Beet Wedges Recipe

This recipe makes ordinary beets taste delicious. They come out sweet and tender. --Wendy Stenman
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours YIELD:4 servings


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


  • 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.

Nutritional Facts

about 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.

Reviews for Roasted Beet Wedges

Sort By :
sgronholz 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 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 134509
Reviewed Mar. 25, 2012

"Great flavor, very easy to make."

thelouws 58214
Reviewed Jul. 21, 2010

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

Loading Image