Easy Roasted Beets
Make this easy Roasted Beets recipe and allow the naturally sweet and earthy flavor of beets to shine perfectly. An easy, tasty side dish.
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Servings: 4
Calories: 128kcal
Equipment
- roasting pan
Ingredients
- 2 lb raw beets approx 4 medium beets
- 1 tablespoon olive oil
- Large pinch each of salt and pepper
To serve
- Fresh dill
- Salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan with oil.
- Cut off the tops and bottoms of the beets and peel them (I usually do this with a vegetable peeler in a bowl of water so my hands don’t get stained!). Chop them into bite-sized pieces.
- Toss the beets with the oil in a bowl, then spread out onto the baking tray and cover with foil.
- Cook for 40 minutes, stirring once halfway through, or until the roasted beets are tender when poked with a knife. Check and cook longer if necessary due to the size of your beetroot chunks.
- Serve warm with sprigs of dill and a sprinkling of salt.
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Notes
- Don’t like red stained hands? Peel with gloves on or peel in a bowl of water to keep your hands from getting stained. Alternatively, you can leave the beets unpeeled and the skins will easily slip off after roasting.
- To make sure the beets are all cooked at the same time, cut the beetroot into even-sized pieces.
- Add the beets to the baking sheet in a single layer with no overlap.
- If the beets are too close together they may steam instead of roast giving them a soggy texture.
Nutrition
Calories: 128kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 177mg | Potassium: 737mg | Fiber: 6g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.