Oven Roasted Fresh Beets


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 71.0
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 53.2 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.2 g

View full nutritional breakdown of Oven Roasted Fresh Beets calories by ingredient
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YUM . . . I don't like beets, but I LOVE THESE BEETS!!! YUM . . . I don't like beets, but I LOVE THESE BEETS!!!
Number of Servings: 6


    3 cups fresh raw red beets, topped & peeled (use a potato peeler), cut into 1/2-inch cubes
    2 Tbsp extra virgin olive oil
    1 Tbsp Apple Cider Vinegar (Bragg's Organic)
    1/4 tsp Fresh Ground Black Pepper
    1/2 tsp Mrs. Dash Table Blend
    1 tsp garlic powder or 1 – 2 cloves of fresh garlic, pressed

    Salt to taste (beets have about 50 - 60 mgs of naturally occurring sodium per 1/2 cup)


Preheat Oven to 375 F.

Line large baking sheet with foil, or use a glass 9X13 baking pan (don't line with foil) . . . I prefer to use a 10X14 stoneware lasagna pan, works quite well!!!

In a large bowl, toss everything together until the beets are well coated.

Lightly spray or coat the baking pan of your choice with oil.

Arrange beets in a single layer in the baking pan and cover with foil.

Bake for 20 minutes, then uncover and bake until tender and golden around the edges (how does one know if a red beet is "golden"? You can just tell; the more "golden" they are the more caramelized/sweeter they will be). This will be about 20 – 30 minutes more* stirring every 10 minutes.

Serve as soon as you can when they are "golden"! They are better warm . . . you can also serve chilled on a salad.

* if after 20 – 30 minutes everything still seems a bit wet, turn the broiler on (450F) for about 5 minutes to brown the beets and dry up some of the juice that’s in the pan. This seems to make them a bit more flavorful and yummy!


Makes about 6 1/2 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BBQTOFU.

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