Yield: 6 Servings | Serving Size: 1/2 cup

Cost/Serving: $1.22

Ingredients: 

2 3/4 pounds or 8 medium whole beets

1 teaspoon vegetable oil

Salt (optional)

Pepper (optional)

 

Directions: 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper or coat with non-stick spray.
  2. Under running water, scrub beets with either fingers or a vegetable brush to remove all dirt and debris.
  3. Remove the tops and root tail. Slice into about 1/2-inch wedges or cubes. This should yield about 5 1/2 cups raw, chopped beets.
  4. Toss beets, oil, and optional salt and pepper in a bowl.
  5. Arrange beets on the prepared baking sheet so they are not touching one another. Spreading them out helps them to roast evenly.
  6. Bake 25 minutes, turn with a spatula, and bake for an additional 20 minutes for a total baking time of 45 minutes, or until each piece is crisp on the outside and pierced easily with a fork.
  7. Serve as a side, salad topper, or with warm whole grains in a harvest bowl.

 

Suggestions: 

  • Save the beet greens and chop them into a salad.
  • Beets can be eaten with or without the skin on. Unpeeled beets taste just as great as peeled and will have less food waste.

 

Nutrition Facts: Servings: 6, Serving Size: 1/2 cup
Amount per serving: Calories 100, Total Fat 1g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 20g, Dietary Fiber 6g, Total Sugars 14g (Incl. 0g Added Sugars), Protein 3g

 

Easy Roasted BeetsPrintable Recipe PDF