Skip to Content

Rosemary Roasted Beets


  • 5 large beets
  • 4 small sprigs fresh rosemary, minced
  • 2-3 cloves garlic, sliced thin
  • 1-2 tbsp canola oil
  • salt & pepper


Preheat your oven to 400°F. Peel the beets. If you do this in the sink with water running slightly, it helps keep the staining of your hands and cutting boards to a minimum. (You could also fill the sink and do it underwater.)Cut beets into about 8 wedges each. In a large bowl, add beet wedges, minced rosemary and sliced garlic. Grind in some fresh salt and pepper and toss to coat. Place in a shallow baking dish and cover.Bake in preheated oven for 30 minutes. Uncover and bake for another 30 minutes. Remove from oven and let stand for a few minutes before serving.

Adapted from Guilty Kitchen

Shop Ingredients