Oven Roasted Beets Recipe
No peeling and no foil packets—these easy roasted beets are cut into wedges and roasted until tender with lightly caramelized edges.
Servings: 4 servings
Calories: 73kcal
Ingredients
- 3 large or 5 medium beets
- 1 ½ Tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400º F and line a large baking sheet with parchment paper.
- Use a vegetable brush to scrub the beets well under running water (you don't need to peel the beets).
- Using a sharp knife, cut the base off of each beet, along with the opposite ends, so that you have two flat surfaces. Place flat side down and cut in half. Then, slice each half into ½"-thick wedges, making sure to cut evenly-sized wedges.
- Transfer beet wedges to prepared baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then spread beets out evenly in pan.
- Roast for 30-35 minutes, until fork-tender and caramelized. Serve warm or store in the fridge for later.
Notes
Store leftover roasted beets in an airtight container in the refrigerator for up to 4–5 days. Enjoy them cold in salads or reheat briefly in a 400°F oven until warmed through.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 339mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
