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Roasted Beets with Orange and Rosemary
Roasted beets are easier to make than you think! My simple recipe creates tender, sweet beets with a hint of fresh rosemary and orange in the background.
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
4
Calories:
83 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 beet 4 large or 8 medium, bunch
- 1 in orange cut half, large
- 2 prigs rosemary fresh
- 1 tablespoon extra virgin olive oil
- 1 kosher salt large pinch
- 1 black pepper large pinch
Instructions
- Pre-heat oven to 425 degrees and have an 8 x 8 baking dish ready.
- Wash and trim the greens from the beets if needed, leaving the root in-tact.
- Place beets in the pan and cover with juice of one orange, rosemary sprigs, olive oil, large pinch kosher salt and a few turns of a black pepper mill. Leave the orange halves in the pan and cover tightly with foil.
- Roast for 45 minutes or until beets are fork tender. Let cool completely before removing foil.
- To serve, carefully remove skin with hands (should peel right off) and slice into bite-sized pieces.
Cup of Yum
Notes
- Beets will stain your hands red. If you wish, use kitchen gloves to prevent your hands from staining.
Nutrition Information
Serving
1beet
Calories
83kcal
(4%)
Carbohydrates
12.4g
(4%)
Protein
1.7g
(3%)
Fat
3.6g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
3.1g
(18%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
346mg
(14%)
Fiber
3.2g
(13%)
Sugar
8.5g
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 83
% Daily Value*
| Serving | 1beet | |
| Calories | 83kcal | 4% |
| Carbohydrates | 12.4g | 4% |
| Protein | 1.7g | 3% |
| Fat | 3.6g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 3.1g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 346mg | 14% |
| Fiber | 3.2g | 13% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.