have never been a big fan of beets, although it must be said that the only ones I have tried are the canned ones that are already cooked. They are too sweet and cloying for me.

On the other hand, recipes with raw beets are something else and roasted beets are especially good, especially freshly made.



  • 450 g de remolachas crudas (1 libra)
  • 1 cucharada de aceite de oliva virgen, ver notas si no quieres usar aceite
  • 2 cucharaditas de condimento italiano, o de cualquier otra hierba
  • 1/2 cucharadita de ajo en polvo
  • 1/41/2 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida


  1. Preheat the oven to 200ºC or 400ºF.
  2. Wash, peel and chop the beets.
  3. Put them in a bowl along with the rest of the ingredients and stir until well combined.
  4. Place the beets on a baking tray (lined with parchment paper or not) and bake for about 30-40 minutes or until tender and golden brown (in my oven they were done in about 40 minutes).
  5. Serve immediately or store leftovers in an airtight container in the fridge for 5-7 days.


  • If you don’t want to use oil, you can add other liquids like balsamic vinegar or lemon juice.
  • You can use your favorite spices and herbs. You can use oregano, basil, or any herb instead of the Italian seasoning.
  • Nutrition information is based on 1/4 teaspoon of salt.
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