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There is a white plate with rosemary roasted beets along side mashed potatoes and greens.
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Rosemary Roasted Beets (Simple & Delicious Recipe)

You're going to love these rosemary roasted beets! Aromatic, sweet, earthy perfection on a plate!
Course Side Dish
Cuisine American
Keyword Beets, Roasted Beets, Root Vegetables, Rosemary, Rosemary Roasted Beets
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 105kcal
Author Mary Rose

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.

Notes

Store leftover beets in an airtight container in the fridge for 2-3 days.
Reheat the beets by placing them on a baking sheet or cast iron skillet and put the pan in a cold oven. Turn the oven on 350 degrees F and after it has preheated the beets will be warmed through.

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 10.6g | Protein: 1.6g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.3g | Sodium: 583mg | Potassium: 390mg | Fiber: 2.8g | Sugar: 7.8g | Vitamin A: 35IU | Vitamin C: 5.5mg | Calcium: 22mg | Iron: 0.8mg