There’s one way of cooking vegetables that turns even veggie haters into lovers. It’s easy, doesn’t require fancy ingredients and is a delicious way to get more nutrients into your diet. I’m talking about roasting them, of course!
You likely already roast veggies like sweet potatoes, carrots and bell peppers, but this method of cooking is great for those foods you might not eat as often, like beets. This roasted beets recipe has become a new household staple, and I know you’ll enjoy it, too.
The Many Ways to Eat Beets
While beets are super popular in other places (in Australia, they’re added to everything from burgers to jam), they’re not quite as popular in the States. But beets definitely deserve a spot on your shopping list.
Beets come in a range of colors, but purple is the most common. You can find them year-round, but they’re popular at farmer’s markets from June through October, during their peak season. When selecting beets, opt for those with small- to medium-sized beet roots, with a smooth skin and a bright color. Skip the ones with spots or serious bruising.
I love them roasted because of the sweet, caramelized flavor that beets produce, but they’re also delicious in a variety of ways.
Beet hummus is a tasty introduction to the vegetable. Adding beets to a standard hummus recipe provides extra vitamins and minerals, along with a seriously awesome color. Use this hummus the way you normally would; I enjoy dipping carrot sticks and celery in it.
My beet and pomegranate salad makes an excellent starter or light main meal. Combining beets, arugula and pomegranate seeds and topping with goat cheese is a surefire way to improve any meal.
Pickled beets make for a healthy snack and are simple to make. Unlike traditional pickling methods, this quick method means you’ll be able to eat the pickled beets within two hours.
Finally, if you prefer drinking beets, have I got the recipe for you. My beetroot juice is low in calories and high in vitamins and antioxidants. It’s perfect for an afternoon pick-me-up drink and super simple to make.
But you’re here for roasted beets, aren’t you? Here’s why these roasted beets are so good for you.
One serving of these roasted beets provides your body with: (1)
- 49 calories
- .81 grams protein
- 2.88 grams fat
- 5.25 grams carbohydrates
- 3.8 grams sugar
- 54 micrograms folate (14 percent DV)
- 0.166 milligrams manganese (9 percent DV)
- 1.4 grams fiber (6 percent DV)
- 0.033 milligrams vitamin B6 (3 percent DV)
- 2.4 milligrams vitamin C (3 percent DV)
- 0.42 milligrams vitamin E (3 percent DV)
These roasted beets are low in calories and so tasty you’ll likely want to eat more than one serving. That’s OK because beet benefits are plenty.
For starters, they’re full of antioxidants, which, along with giving beets their deep, gorgeous color, reduce inflammation and may potentially help protect the body from cancers. Their high antioxidant level also means beets are great for protecting eye health and keeping conditions like cataracts and macular degeneration at bay.
Beets are also excellent at regulating inflammation, particularly in the cardiovascular system. (2) They help regulate cholesterol levels and reduce high blood pressure.
Beets are awesome during fitness recovery, too. They’re full of healthy nitrates (not the type you find in processed meats!), which help the body bounce back from fitness more quickly and improve physical performance. Bottom line? Beets are awesome!
How to Make Roasted Beets
Ready to get these beets going?
Start by preheating the oven to 400 F and take this time to wash, peel and chop the beets.
Place the beets on a baking tray lined with parchment paper. In a small bowl, mix together the avocado oil, fresh rosemary and balsamic vinegar.
Drizzle the mixture over the chopped beets.
Make sure the beets are evenly coated with the mixture here. They are going to have so much flavor!
Bake the beets for 30–40 minutes, or until the roasted beets are fork tender.
Sprinkle the beets with sea salt and cracked black pepper to taste and serve.
These roasted beets are an easy, elegant side dish that goes deliciously well with a classic main — like a steak or roasted chicken. Enjoy!
- 3 beets, washed, peeled and chopped
- 1 tablespoon avocado oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary, chopped
- Preheat the oven to 400 F.
- Place the beets on a 9x13 baking sheet, lined with parchment paper.
- In a small bowl, mix the avocado oil, balsamic and rosemary.
- Pour the mixture over the beets to evenly coat.
- Bake for 30–40 minutes, or until fork tender.
- Sprinkle with sea salt and pepper to taste.
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