Roasted Beets

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4.4 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 86.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 677.8 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted Beets calories by ingredient
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Introduction

Use a variety of beets and colors for a colorful dish. The garlic won't burn when it's roasted like this. Use a variety of beets and colors for a colorful dish. The garlic won't burn when it's roasted like this.
Number of Servings: 4

Ingredients

    6 whole fresh beets, tops removed
    1 T olive oil
    2 cloves of garlic, crushed
    1 t sea salt (or table salt)
    1 t fresh ground black pepper

Directions

Wash and scrub the beets, but do not skin. Toss all ingredients making sure beets are well coated. Roast, uncovered at 350 degrees for 50-60 minutes, until beets are tender.

Let cool and carefully removed the skins. Serve warm or cold.

Number of Servings: 4

Recipe submitted by SparkPeople user HELENFERN.

4SHARES

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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    I too made with Heirloom beets, this was wonderful. Served over a bed of sauted beet greens and sweet onion, nothing went to waste. First time boyfriend ever had fresh beets, and he said I can make it again anytime I desire! - 10/22/08

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  • Incredible!
    2 of 2 people found this review helpful
    This recipe was awesome. I used kosher salt instead of sea salt and used heirloom beets of different colors and varieties. I want to go make more right now! Thanks for the recipe! - 7/19/08

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  • Very Good
    1 of 1 people found this review helpful
    Peeled first, used salt free garlic herb mix and only a hint of sea salt. - 10/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    I love roasted beets. I do peel first, and added sliced onion.
    Wonderful!!!
    - 8/29/10

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  • Good
    1 of 1 people found this review helpful
    These were good, but took much longer than an hour (actually about an hour and a half). My first time roasting beets - will have to try them again. I must have done something wrong because not much of the flavor went through the beets - only on the skin, which was removed after cooking. - 10/14/08

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