5 from 12 votes
Roasted Beets Recipes
These Roasted Beets recipes use large or medium beets peeled and cut into wedges, cooked in olive oil with coarse salt and cracked black pepper. Beets are first seared in a hot pan for a few minutes before being roasted in the oven until tender and caramelized. Lemon juice and zest brighten the earthy sweetness, and sliced chives can be added as a garnish for a fresh herbal note.
Prep Time
20 mins
Cook Time
1 hr
Servings:
10
Calories:
42 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 5 beet large or 10 medium-sized
- 2 tablespoons olive oil
- lemon about 1 tablespoon, juice of ½ lemon
- lemon zest of 1
- salt coarse salt and generous amount of cracked pepper to taste
- black pepper coarse salt and generous amount of cracked pepper to taste
Instructions
- Slice both ends off the beets.
- Peel the beets using a paring knife or vegetable peeler.
- Cut the beets into wedges.
- Pour the olive oil into a large non-stick frying pan over high heat and heat until it begins to smoke lightly.
- Add in the beets and cook for 3 to 4 minutes.
- Season with salt and pepper. Go heavy on the pepper.
- Flip the beets around and continue to cook for 2 to 3 minutes.
- Place the pan in the oven on the middle rack and roast at 425° for 40 to 45 minutes or until lightly caramelized and tender.
- To roast directly in the oven, toss the cut beets in a bowl with olive oil, salt, and pepper.
- Place the seasoned and oiled beets on a sheet tray lined with parchment paper and cook them in the oven at 425° for 55 to 60 minutes or until lightly caramelized and tender.
- Add the cooked beets to a serving bowl and squeeze on the juice of ½ lemon and the zest of 1 lemon. Garnish with option sliced chives.
Cup of Yum
Notes
- These roasted beets are best served immediately but can be kept warm covered in a 225°F oven for up to 1 hour before serving.
- Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended as the texture degrades, but frozen beets can be repurposed into soups.
- To reheat, add beets to a saucepan with a splash of water, cover, and warm in a 350°F oven for 10-15 minutes.
- Lemon pepper seasoning can replace lemon zest and black pepper as a shortcut.
- When steaming beets, wrapping them in a paper towel protects your hands from staining and helps if the beets are too hot to handle.
Nutrition Information
Calories
42kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Sodium
32mg
(1%)
Potassium
133mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
14IU
(0%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 42
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 32mg | 1% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.