The Washington Post

Baked Beets

Baked Beets 4.000
Oct 2, 2002

Beets are wonderful roasted, but do not mix them with other, lighter root vegetables such as parsnips, rutabagas or turnips, since the beet juice will tend to make the other vegetables red.

Servings: 4
  • 1 pound beets
  • 3/4 cup water
  • Salt
  • Freshly ground black pepper


Preheat the oven to 375 degrees.

Scrub the beets but do not peel. Trim the greens, if still attached, but leave at least 1 inch of the stem still attached. (Otherwise the juices will leach out and stain whatever they come in contact with.)

Place the beets and the water in a baking dish, cover tightly and bake until cooked through, about 30 minutes for a medium beet.

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Recipe Source

Adapted from "Vegetarian Cooking for Everyone," by Deborah Madison (Broadway, 1997).

Tested by The Washington Post.

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Nutritional Facts

Calories per serving: 49

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 158mg 7%

Total Carbohydrates: 11g 4%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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