Go Back
A dish of roasted beets, garnished with fresh tarragon and lemon zest, on a light wood kitchen table
Print

Roasted Beets in Foil with Herbs and Lemon

Make tender roasted beets in foil, then peel and finish with olive oil, herbs and lemon. Learn how to check doneness and handle the hot foil safely.
Course Side Dish
Cuisine American
Keyword roasted beets
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 140kcal
Author C. Sophie

Equipment

  • Oven
  • Foil
  • Cutting Board
  • Knife

Ingredients

Beets

  • 2 lbs golden or red beets
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2 tablespoons honey
  • 2 tablespoons fresh tarragon
  • 1 tablespoon lemon zest

Instructions

  • Preheat the oven to 425°F.
  • Wrap the beets in foil with olive oil, salt, and pepper.
  • Roast the beets for 20-25 minutes or until they are tender when pierced with a fork.
  • Remove the skins after roasting.
  • Season with additional salt, pepper, and flavorings like lemon zest and honey.
  • Return the beets to the oven for an additional 5 minutes to caramelize the honey and lemon zest.
  • Let the beets cool before serving.

Notes

Nutritional information:
  • Calories: 140
  • Protein: 2g
  • Carbohydrates: 20g
  • Fat: 7g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Potassium: 320mg
  • Fiber: 4g
  • Sugar: 14g
  • Vitamin A: 10 IU
  • Vitamin C: 20mg
  • Calcium: 4mg
  • Iron: 10mg
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.