Description
These simple herb roasted beets and sweet, savory, and one of my favorite salad ingredients! Roasting beets caramelizes their sugars and brings out their sweetness, while olive oil, herbs, and salt add a savory flavor.
Ingredients
Units
Scale
- 2 pounds (~6 medium-sized) beets
- 2 tablespoons extra virgin olive oil
- 2 teaspoons herbes de Provence (or 1 tbsp fresh thyme, rosemary, and/or basil)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prep. Preheat the oven to 400 degrees. Slice the stem and root off of each beet, then either scrub or peel thoroughly. Cut beets into medium cubes (approximately 1/2-inch or 1.5 centimeters), and place them in a large bowl.
- Season beets. Add olive oil and, salt, pepper, and herbes de Provence (or fresh herbs, if using) to the beets. Toss to even coat the beets in the oil and spices.
- Roast. Place the beets onto a sheet pan in an even layer, then bake at 400 for 35 minutes. You'll know the beets are done when the edges are browned and beet pieces can be easily pierced with a fork.
Notes
- Storing & freezing. Store roasted beets in the fridge in an airtight container for up to a week. To freeze, place roasted beets in an airtight container and freeze for up to three months.
- Ninja Foodi instructions. Instead of placing beets on sheet pan, place in a Ninja Foodi on the Cook & Crisp plate, and Bake/Roast at 375 for 18 minutes. Once done, open the Ninja Foodi lid right away and test a couple beets to make sure you can pierce them with a fork. If not, Bake/Roast at 375 for another 2-3 minutes.
- Prep Time: 10
- Cook Time: 35
- Category: Side Dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 158
- Sugar: 15.3 g
- Sodium: 467.6 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 21.8 g
- Fiber: 6.4 g
- Protein: 3.7 g
- Cholesterol: 0 mg
