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Roasted Beets with Orange and Herbs


  • 1 bunch beets, scrubbed, peeled and cut into 1-inch pieces
  • 1 tsp extra-virgin olive oil
  • coarse salt and ground pepper
  • 2 Tbsp red-wine vinegar
  • 1 tsp honey
  • 1/4 cup fresh orange juice
  • 2 tsp finely grated orange zest
  • 2 tsp fresh rosemary or thyme


1. Preheat oven to 425°F. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet.

2. Roast until tender when pierced with a knife, about 45 minutes.

3. Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and herbs.

Adapted from Martha Stewart

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