This roasted beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin
Roasted Beets
Roasted Beets Tips
Do you have to peel beets before roasting them?
If you don’t want to, you don’t have to peel the beets before you roast them. However, if you decide to leave the skin on, you’ll have to make sure you scrub them extra well to get rid of any residual dirt. If you ask me, it’s easier to peel them than worry about the dirt!How should you store roasted beets?
Store leftover roasted beets in an airtight container for 3 to 4 days. When you're ready to eat again, you can serve roasted beets cold or warm. Here’s more on how to store all kinds of leftovers.What can you serve with roasted beets?
Roasted beets go really well with dishes you’d serve on Thanksgiving, such as mashed potatoes, Brussels sprouts and turkey. Besides those, peppery arugula salads and roasted pork would be good choices as well.—Lauren Pahmeier, Taste of Home Associate Editor
Roasted Beets
Prep Time
15 min
Cook Time
1 hour
Yield
4 servings
Ingredients
- 1 pound fresh beets (about 3 medium), 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 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat.
- Cut a piece of heavy-duty foil about 12 in. long; place 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.
Nutrition Facts
3 beet 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.
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