Roasted Beets with Orange and Rosemary is a bright and flavorful side dish combining sweet beets, zesty citrus, and aromatic herbs perfect for weeknight dinners or family get togethers.
Many people think they hate beets because they’ve only been exposed to bland, lifeless canned or boiled versions. I challenge anyone who thinks they don’t like beets to these Roasted Beets with Orange and Rosemary. Or try my Roasted Root Vegetable Salad! You’ll learn quickly how delicious and easy beets can be.
Ingredients
- Beets: Roasting allows the natural sugars to caramelize and become sweet, and they become creamy and delicious with very little effort.
- Rosemary: By roasting in the same pan, the beets take on some of the fragrance and flavor of the rosemary.
- Orange: Amplifies the sweetness while also adding bright citrus flavor.
- Olive oil: Used to coat the beets and help them roast evenly.
How to Make Roasted Beets with Orange and Rosemary
Step 1. Start by placing your beets, with the root in tact, in a baking dish and covering with fresh orange juice, and adding the rosemary sprigs.
Step 2. Leaving the orange halves in the dish, drizzle with olive oil and a sprinkle of kosher salt and black pepper. Cover tightly with aluminum foil, and roast in the oven at 425 for around 45 minutes.
Step 3. Once beets are fork tender, remove from the oven and let cool before removing foil. Then use your hands to peel the skin off the beets.
Step 4. Then cut into thin slices or bite-sized pieces with a sharp knife.
I love to serve in salads, or on top of some of my favorite Middle-Eastern dips, like hummus or labneh. Serve and enjoy your Roasted Beets with Orange and Rosemary!
Frequently Asked Questions
Nope! In fact, I recommend waiting until after they’re roasted, as it’s much easier!
While I love this combo of orange and rosemary, balsamic vinegar also pairs well with roasted beets, other herbs like fresh thyme and oregano, or simply with salt and pepper.
The best temperature is going to be anywhere between 400-425 degrees (around 200 celsius), as this will really caramelize the beets while making them tender, without taking hours to do so.
More Summer Dishes
- Sausage and Kale Gnocchi
- Grilled Watermelon and Feta Salad
- Shrimp Salad Lettuce Cups
- Easy Grilled Vegetable Pasta
- The Best Way to Cook Corn on the Cob
Eat It, Like It, Share It!
Did you try this recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Ready to start liking beets? Then give my Roasted Beets with Orange and Rosemary a try!
Your fork is waiting.
Roasted Beets with Orange and Rosemary
Ingredients
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.
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