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
  • 2 Tablespoons chopped fresh herbs or 2 teaspoons dried: oregano and/or rosemary
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon lemon juice


  • Position rack in lower third of oven; preheat to 450 degrees F. Combine oil, herbs, lemon zest, salt and pepper in a large bowl
  • Add beets; toss to coat with the seasoning mixture
  • Spread the beets evenly on a rimmed baking sheet. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes
  • Toss the roasted vegetables with lemon juice

Source:, tested by Cindy Bevans

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