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Lemon-Herb Roasted Beets

Lemon-Herb Roasted Beets

  • 1 1/2 pounds golden or red beets (trimmed and cut into 1-inch pieces or wedges)
  • 4 teaspoons extra-virgin olive oil or canola oil
  • 2 tablespoons fresh herbs such as marjoram, oregano, and/or rosemary (chopped (2 teaspoons if using dried herbs))
  • 1 teaspoon lemon zest (freshly grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice (optional)
  1. Position rack in lower third of oven; preheat to 450 degrees F.

  2. Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.

  3. Spread the beets evenly on a rimmed baking sheet.

  4. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.