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.
Servings 4
Calories 83kcal
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
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: 83kcal | Carbohydrates: 12.4g | Protein: 1.7g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 346mg | Fiber: 3.2g | Sugar: 8.5g