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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.
Course
Side Dish
Cuisine
American
Keyword
roasted beets
Prep Time
5
minutes
Cook Time
45
minutes
Total Time
50
minutes
Servings
4
Calories
83
kcal
Author
Liz DellaCroce
Ingredients
1
bunch beets
4 large or 8 medium
1
in
large orange
cut half
2
sprigs
fresh rosemary
1
tablespoon
extra virgin olive oil
1
large pinch kosher salt and pepper
US Measurements
-
Convert to Metric
Instructions
Pre-heat oven to 425 degrees and line 8 x 8 baking dish with foil.
Wash and trim the greens from the beets but leave the root in-tact as shown in photo.
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.
Notes
Beets will stain your hands red. If you wish, use kitchen gloves to prevent your hands from staining.
Nutrition
Calories:
83
kcal
|
Carbohydrates:
12.4
g
|
Protein:
1.7
g
|
Fat:
3.6
g
|
Saturated Fat:
0.5
g
|
Polyunsaturated Fat:
3.1
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
346
mg
|
Fiber:
3.2
g
|
Sugar:
8.5
g