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Roasted Beet Wedges

Total Time

Prep: 15 min. Bake: 1 hour


4 servings

This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman
Roasted Beet Wedges Recipe photo by Taste of Home


  • 1 pound fresh beets (about 3 medium), 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 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently 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.
TEST KITCHEN TIP For a milder herb flavor, try using fresh thyme instead of rosemary. You may make the beets a day ahead and either serve cold or reheat in the microwave or in the oven.

Nutrition 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.

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