Roasted Beets

4.3 of 5 (42)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 69.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 71.5 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.4 g

View full nutritional breakdown of Roasted Beets calories by ingredient


Printed with permission from the American Institute for Cancer Research Printed with permission from the American Institute for Cancer Research
Number of Servings: 1


    Canola oil spray

    4 medium beets, scrubbed and trimmed of stems and roots

    1/2 Tbsp. minced shallot or mild onion

    1 Tbsp. fresh lime juice

    1 Tbsp. fresh orange juice

    1/2 tsp. Dijon mustard

    1 Tbsp. extra-virgin olive oil

    Salt and freshly ground black pepper, to taste

    1 head Bibb or butterhead lettuce, leaves separated, washed and dried


1. Preheat oven to 375 degrees. Lightly coat with oil spray four squares of foil large enough to wrap beets. Place each beet on a foil square. Pinch together and seal foil edges to form a pocket. Keeping them spaced apart, stand beets on a wire rack set inside a rimmed baking pan.

2. Bake until tender when pierced with fork, about 1 to 1 1/2 hours.

3. Peel back foil to expose beets and let stand until beets are cool enough to handle but still warm. Remove skins. (To avoid stained hands, use disposable gloves while slipping off the skin with a paring knife.) Cut beets into thin wedges.

4. In small bowl, make dressing by whisking together shallot, olive oil, juices and mustard until well combined. Add salt and pepper to taste.

5. Arrange lettuce leaves on a serving plate. Arrange beets on top in pinwheel fashion. (If desired, beets can first be re-heated in microwave oven.) Drizzle dressing over beets and lettuce.

Makes 4 servings.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.

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Member Ratings For This Recipe

  • Very Good
    5 of 5 people found this review helpful
    I have roasted all types of fresh veggies right out of the garden. We just add a bit of salt, pepper and garlic and toss with a little olive oil. Unbelievable how tasty these are. - 3/4/09

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  • Incredible!
    2 of 2 people found this review helpful
    I love roasted beets, and with this dressing, they are even better! - 4/4/08

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  • 1 of 1 people found this review helpful
    Try a little horseradish with your roasted beets. Delicious! - 4/17/12

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  • Very Good
    1 of 1 people found this review helpful
    This was good. I did make a few changes. I doubled the dressing, and added a couple of 2tsp. of raw sugar to balance the tartness of the dressing (honey would be good too). I also cut the beets up and and put them in a container with the dressing. Flavors meld wonderfully. Great way to have beets. - 6/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was very very good and the children liked them very much and they were fresh because we didn't use canned beets but fresh ones from our gardn. - 6/14/08

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