Roasted Baby Beets

Roasted Baby Beets Recipe

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Lynette !


I enjoy beets this way. Also like to throw the leftover ones into salads.


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25 Min
1 Hr 25 Min


  • 2 lb
    baby beets
  • 4 Tbsp
    butter, cut into pieces
  • 1 c
    vegetable broth
  • 1/4 c
  • 2 Tbsp
    cider vinegar
  • 3
    fresh thyme sprigs
  • 3
    fresh parsley sprigs
  • 1/8 tsp
  • 1/8 tsp
  • 1 Tbsp
    olive oil

How to Make Roasted Baby Beets


  1. Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11 x 7 inch baking dish. Dot with butter.
  2. Stir together the broth and next 6 ingredients; our over the beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender.
  3. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
  4. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour the reserved pan juices over the beets; increase heat to medium high.
  5. Cook 2 to 3 minutes or until the liquid is reduce to about 1 tablespoon. Serve topped with chopped hazelnuts or crumbled ricotta salata cheese, if desired.

Printable Recipe Card

About Roasted Baby Beets

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #beets

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