Lemon-Herb Roasted Beets

(from kylerhea’s recipe box)

Source: EatingWell.com

Serves 4 people

Categories: July2010, Summer, beets, superfoods, vegetables


  • 1 1/2 pound(s) golden or red beets, trimmed and cut into 1-inch pieces or wedges
  • 4 teaspoon(s) extra-virgin olive oil or canola oil
  • 2 tablespoon(s) chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano, and/or rosemary
  • 1 teaspoon(s) freshly grated lemon zest
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 tablespoon(s) lemon juice (optional)


  1. Position rack in lower third of oven; preheat to 450°F.

  2. Combine oil, herbs, lemon zest, salt, and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.

  3. Spread the beets evenly on a rimmed baking sheet.

  4. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.

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