Rosemary Roasted Beets (Simple & Delicious Recipe)
Looking for the perfect simple side dish? Try these Rosemary Roasted Beets! The rosemary packs a flavor punch and compliments the natural earthiness and sweetness of the beets.
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My husband and I grow a little plot of beets every year just to make roasted beets:) The flavor is like nothing else and paired with fresh rosemary from my herb garden, it makes the perfect summer side dish that is the perfect addition to any meal!
Looking for another fresh, summer recipe? TRY MY TUNA SALAD MADE WITH HOMEMADE MAYO
Why you’ll love this recipe
Easy side dish – Using only a few simple ingredients, this side dish is very easy to pull together on busy evenings.
Flavorful side dish – The aromatic flavor of the fresh rosemary paired with the sweetness and earthy flavor of the beets makes for a flavor combination like no other!
Nutritious – This delicious side dish is packed with nutrition! High in fiber and many valuable nutrients, you will feel great about serving this along side your dinners.
Ingredients for making Rosemary Roasted Beets
Such a simple recipe really does beg for the highest quality ingredients. Fresh is best!
- Fresh Beets – I used homegrown red beets, but grocery store bought fresh beets will work just fine. You can also find fresh beets at your local farmers market. Golden beets would make wonderful orange rosemary beets!
- Fresh Rosemary – If you don’t grow fresh rosemary, most grocery stores have small amounts on hand in the produce aisle.
- Olive Oil – Use a high quality Extra Virgin Olive Oil for best results.
- Salt – I prefer to use a fine sea salt for my baking.
Full ingredient amounts can be found in the recipe card below
Looking for a summer inspired sourdough bread recipe? TRY THIS EASY ROSEMARY LEMON SOURDOUGH LOAF
Step-by-step instructions for making this recipe
Preheat the oven to 400 degrees F.
Prepare a QUARTER SIZE BAKING SHEET by lining with a piece of parchment paper.
Wash and dry 4-5 medium beets.
Peel the beets. I prefer using a simple VEGETABLE PEELER.
Chop the beets in equally sized cubes.
Place beets in the baking sheet.
Remove the leaves from 1 full sprig of Rosemary.
Drizzle the olive oil and salt over the beets and toss beets to ensure they are equally coated in the salt and oil.
Sprinkle the rosemary on top and mix up to coat the beets.
Roast Beets in the preheated oven for 35-40 minutes or until fork tender.
Storage Tips/Re-heating instructions
Store leftover beets in an airtight container in the fridge for 2-3 days.
Reheat the beets on a baking sheet or cast iron skillet at 350 degrees F.
I like to put the pan in the cold oven and turn on the oven to preheat and by the time it preheats, the beets are warmed through.
Serving Suggestions
Serve along side roasted chicken and mashed potatoes.
In cold weather, add to the top of a fresh green salad with a drizzle of vinaigrette for the perfect hearty winter salad.
Tips for best results
Cut up the beets as evenly as possible for even roasting.
Use only the freshest rosemary for best results.
To amp up the dish, finish with a drizzle of balsamic vinegar.
Rosemary Roasted Beets (Simple & Delicious Recipe)
Equipment
- Quarter Sized Baking Sheet
Ingredients
- 4-5 medium Fresh Beets
- 2 tbsp Extra Virgin Olive Oil
- 1 sprig Rosemary (fresh)
- 1 tsp Salt
Instructions
- Preheat the oven to 400 degrees F.
- Prepare a quarter sized baking sheet by lining with a piece of parchment paper.
- Wash and peel the beets. I like to use a vegetable peeler.
- Cut the beets into even cubes between 1-2 inches in size.
- Place beets in the prepared baking dish and drizzle with olive oil and salt.
- Toss to coat the beets evenly.
- Remove the leaves from the sprig of rosemary and add to the beets. Gently toss to coat the beets with the rosemary.
- Bake in preheated oven for 35-40 minutes until fork tender. Stir the beets halfway through the process.
