Oven Roasted Fresh Beets


3.8 of 5 (12)
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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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Submitted by: BBQTOFU


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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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    These are soooo good, but does anyone have a suggestion of an easy way to cube these? - 1/18/11

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  • I wasn't really impressed. - 4/8/13

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  • We loved these. I will certainly make again. - 11/1/12

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  • I omitted the salt substitute and pepper using clove, nutmeg, and cinnamon instead. I replaced the cider vinegar with balsamic. taste was good - 10/10/12

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  • Delicious! - 6/29/12

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  • Tried this and DH and I both loved it. We had always just made pickled beets from the garden but this will be a new favorite. - 5/18/12

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  • I will have to start it earlier next time. My husband didn't want to wait for them to finish baking. - 12/16/11

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  • I didn't peel beets before roasting. Also, I kept covered w/ foil until a fork indicated "doneness". What we didn't eat right away, I put into a quart jar w/ a bit of olive oil to use on salads during the week. Excellent!
    (And I would have said I "don't like" beets. LOL) - 10/31/11

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  • I loved this recipe!! My husband doesn't like beets normally but tasted this & thought it was good. I'm making it again tonight! - 9/15/11

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  • I tried this today and it was yummy! - 9/4/11

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  • Thanks so much for the recipe! Tried beets for the first time this way and both myself and my husband really loved them. Sauteed the greens up too with some onion/garlic/vinegar and a touch of brown sugar - delicious!! (OH, and I left the peels on - don't even notice after roasting) - 6/6/11

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  • These were okay. A little bland, but okay. The edges started burning almost immediately when I took the foil off, so I reduced the heat to 350 for the duration of cooking. Took a little longer, but not burned. I would make again, but change the cooking temp and add more seasonings. - 3/5/11

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  • These really good and I can take or leave beets - 12/30/10

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