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Roasted Beet Wedges

Name: Roasted Beet Wedges
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 4 servings.
Ingredients: 1 pound medium fresh beets, peeled; 4 teaspoons olive oil; 1/2 teaspoon kosher salt; 3 to 5 fresh rosemary sprigs

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 1 hour

Makes

4 servings

This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman

Roasted Beet Wedges Recipe photo by Taste of Home

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Ingredients

1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 to 5 fresh rosemary sprigs

Directions

Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat.
Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly.
Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

TEST KITCHEN TIP For a milder herb flavor, try using fresh thyme instead of rosemary. You may make the beets a day ahead, then slice and serve cold in a salad.

Nutrition Facts

3 wedges: 92 calories, 5g fat (1g saturated fat), 0 cholesterol, 328mg sodium, 12g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Roasted Beet Wedges

Total Time

Makes

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