Roasted Beets

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 3 ingredients

I used to hate beets with a passion scarcely human, and have avoided them for most of my adult life. I guess it was from being forced to eat them at school, cold and...


  • 6 medium red or golden beets
  • 2 teaspoons olive oil
  • Salt and pepper, to taste


Nutrition Facts


74 cals


3 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


12 g


8 g


4 g


2 g


292 mg


  1. Preheat the oven to 400 degrees.
  2. Top and tail the beets and peel with a vegetable peeler. Cut them in half lengthwise. If the beets are large, you may want to quarter them. Toss the pieces in the 2 teaspoons olive oil and transfer them to a cookie sheet. Bake them until they are tender, about 40 minutes.

Chef Tips

Beets tend to take their sweet time to bake, so always allow extra cooking time so you don’t get frantic if they do. Beets come in all sizes, from huge to quite tiny. For even cooking, try to make all the pieces the same size, either by buying beets of similar size, or by cutting them to be similar sizes. For larger pieces try covering the baking sheet with foil for half the cooking time.

If your beets come with greens, don’t throw them away. Cook them as you would chard. They are surprisingly delicious.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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