Best Roast Beet With Honey Rosemary Recipes

ROASTED BEET WEDGES

Roasted Beet Wedges image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BEETS

Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROAST BEET WITH HONEY & ROSEMARY

Roast Beet With Honey & Rosemary image

Make and share this Roast Beet With Honey & Rosemary recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb raw beet, peeled and cut into quarters
2 tablespoons olive oil
2 garlic cloves, peeled
2 teaspoons dried rosemary
2 tablespoons clear honey
1 teaspoon balsamic vinegar
fresh ground black pepper

Steps:

Preheat the oven to 425°F.
Place the beetroot in a roasting pan with the garlic cloves.
Sprinkle over the oil, rosemary and seasoning. Roast for 45 minutes.
Carefully remove and drizzle on the honey and vinegar. Return to the oven and roast for a further 20 minutes.

Nutrition Facts : Calories 144.5, Fat 7, SaturatedFat 1, Sodium 89.6, Carbohydrate 20.4, Fiber 3.5, Sugar 16.3, Protein 2