Lemon-Herb Roasted Beets

Shopping List

  1. Gold Beets (1 bunch)
  2. Olive oil or  canola oil
  3. Rosemary (1 bunch)
  4. Lemon (1 ct)


  • 1½ 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 chopped fresh or 2 teaspoons dried herbs, such as  marjoram, oregano and/or rosemary
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice, (optional)


    1. 1) Position rack in lower third of oven; preheat to 450°F.
    2. 2) Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
    3. 3) Spread the beets evenly on a rimmed baking sheet.
    4. 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.
    • 5) Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.