Roasted Beets

Olivia

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Roasted beets with rosemary are a simple oven-roasted dish made with tender beets, olive oil, and fresh herbs for earthy flavor.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 190

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 lbs beets peeled and cut into wedges
3 tablespoons olive oil
1-2 teaspoons fresh rosemary finely chopped
Salt and black pepper to taste
Balsamic vinegar Optional
Goat cheese or plant-based alternative Optional
Fresh lemon zest Optional

Equipment

Roast Pan with Non-Stick Rack

Cooking Instructions

Preheat oven to 400°F (205°C).
Line a baking sheet with parchment paper.
Place beets on the baking sheet.
Drizzle with olive oil, sprinkle with rosemary, salt, and pepper.
Toss well to coat.
Cover loosely with foil and roast 25 minutes.
Remove foil and continue roasting 15-20 minutes, until tender and lightly caramelized.
Drizzle with balsamic or add toppings if desired.
Serve warm or at room temperature.

Nutrition

Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 177mgPotassium: 737mgFiber: 6gSugar: 15gVitamin A: 76IUVitamin C: 11mgCalcium: 36mgIron: 2mg

Notes

Grow-it-yourself: beets thrive in cooler seasons

Extra sweetness: add a drizzle of honey or maple syrup

Herb swap: thyme works well too

Serve with: grains, greens, or legumes

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