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Roasted Beet Wedges

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“I made this recipe today with orange beets. It's very good with the rosemary. You can substitute thyme for the rosemary. Proceed as directed.”
1hr 15mins

Ingredients Nutrition


  1. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.
  2. Place a piece of heavy-duty foil (about 12 inches long) in a 15-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
  3. Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
  4. Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.

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