Herb Garlic Roasted Beets
These roasted beets are tossed in a simple herb-and-garlic oil and baked until tender and caramelized. The recipe is quick, versatile, and makes a wonderful side dish or salad topping. For a finishing touch, try a light sprinkle of rosemary salt or serve alongside creamy mashed potatoes.
Peeling the Beets
Trim both ends of each beet and peel with a vegetable peeler or a small knife.
Slicing the Beets
Cut the beets into uniform slices about ½ to ¾ inch thick so they cook evenly.
Herb & Garlic Oil
Combine the Italian seasoning with extra virgin olive oil. Mince the garlic finely or press it with a garlic press, then stir the garlic into the oil to infuse the flavors.
Coating and Roasting
Pour the herb-garlic oil over the beet slices and toss until they are evenly coated. Spread the beets in a single layer on a baking dish or sheet pan. Preheat the oven to 350°F (175°C) and roast for 25–30 minutes, until the beets are tender and beginning to caramelize. Cooking times vary by oven, so check at 25 minutes and extend if needed.
Serve warm and enjoy!
Herb Garlic Roasted Beets
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Equipment
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Baking Dish or Sheet Pan
Ingredients
- 2 large Purple Beets
- 2 large Yellow Beets
- 3 cloves Garlic
- 1 tablespoon Italian Seasoning
- 2 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
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Slice the ends off both sides of the beets and peel them with a vegetable peeler or knife.
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Cut the beets into ½ to ¾ inch uniform pieces so they roast evenly.
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Mix the Italian seasoning and olive oil. Mince or press the garlic and stir it into the oil.
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Pour the oil mixture over the beets and toss until well coated. Spread in a single layer on a baking dish or sheet pan.
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Preheat the oven to 350°F (175°C) and roast for 25–30 minutes, checking at 25 minutes for tenderness. Serve warm.