Roasted Beet Wedges Recipe

5 8 8
Roasted Beet Wedges Recipe
Roasted Beet Wedges Recipe photo by Taste of Home
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Roasted Beet Wedges Recipe

Read Reviews
5 8 8
Publisher Photo
This recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman
Featured In: Our Best Beet Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

Ingredients

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

Directions

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.
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.
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

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 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.
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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Reviews forRoasted Beet Wedges

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Catbird513 User ID: 8551474 264925
Reviewed Apr. 20, 2017

"This red beet recipe was so flavorful as well as very easy to prepare. I will be using this recipe as one of my red beet regulars."

MY REVIEW
ekprice User ID: 4632834 263605
Reviewed Mar. 18, 2017

"Amazing!!! I don't know if I can go back to eating canned beets after eating these."

MY REVIEW
rustedgold1 User ID: 3141438 261063
Reviewed Feb. 9, 2017

"Delicious! I can't stop eating them lol!"

MY REVIEW
annrms User ID: 2649709 260719
Reviewed Feb. 3, 2017

"Delicious as is as a side dish. The rosemary really comes through. I made a double batch and pickled them with a touch of sugar, apple cider vinegar, water, salt & pepper."

MY REVIEW
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!"

MY REVIEW
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."

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

"Great flavor, very easy to make."

MY REVIEW
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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