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Baked Beets

Whole beets foil-wrapped and baked until sweet and tender, then finished with fresh dill.

70 minEasyServes 490 cal/serving

RussianSideOvenVegetarianVeganMediterraneanWhole30PaleoLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs red beets, trimmed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 2 tbsp fresh dill, chopped

Instructions

  1. 1

    Preheat oven to 400 degrees F.

  2. 2

    Place 2 lbs trimmed red beets on a large sheet of aluminum foil and drizzle with 2 tbsp olive oil.

  3. 3

    Season with 1/2 tsp salt and 1/4 tsp ground black pepper, then wrap the foil tightly around the beets.

  4. 4

    Bake for 60 minutes until tender, then cool, peel off skins, slice, and top with 2 tbsp chopped fresh dill.

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Questions

How much time should I plan for Baked Beets?

As written, 70 minutes: 10 of prep and 60 of cooking. The longest single stretch is step 4 (1 hour): "Bake for 60 minutes until tender, then cool, peel off skins, slice, and top with 2 tbsp chopped fresh dill."

What temperature do I cook Baked Beets at?

For Baked Beets, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 1 hour, in step 4.

Is Baked Beets keto-friendly?

A serving of Baked Beets carries 13 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 65 percent of the budget; against a moderate 100 g low-carb day it is 13 percent.

How many carbs are in Baked Beets?

One serving (the recipe makes 4) has 13 g of carbohydrate in about 90 calories, with 2 g protein and 4 g fat, plus 4 g fiber and 340 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Baked Beets?

Refrigerate what is left of Baked Beets within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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