Baked Beets

Total Time:
23 min
5 min
18 min

4 servings

  • 2 (15-ounce) cans sliced beets, drained
  • 1 shallot, thinly sliced
  • 1 tablespoon extra-virgin olive oil, eyeball it
  • Salt and pepper

Preheat oven to 350 degrees F.

Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.

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    I love beets, but I hate how long it takes to cook fresh beets and I was always disappointed with the way canned beets taste...UNTIL NOW!!! This is a fast, easy way to make beets that taste like I went through the trouble of cooking fresh beets. I make this recipe all the time, it is definitely a favorite!
    i love beets, but these guys need a lil more 'somein 'somein
    Only reason I'm rating this a 3 is because I think we realized we didn't care for beets! The recipe was easy to make and I would make this for guests who do like beets, it was tasty, just not my favorite.
    My husband loves beats - I can't stand them. Even so I thought this dish was pretty good. My husband was said this dish was great.
    This was delicious and incredibly easy!
    This beet dish has now become one of my favorites. It's so easy to do and it really peps up you plate at mealtime.
    This was great. I used 3 cans of beets and one small onion sliced very thin. All 5 of our kids loved these! I will definitely be making these over and over again.
    I did not particularly like the baked beets, mainly because of the e.v.o.o.. The recipe did not have much flavor for my tastes.
    My mother used to always try to get me to try beets. I hated them as a child. When I saw Rachael making this recipe, I thought that I would give them another try. Guess what, I really liked them. This recipe was quick and easy and I will make it again.
    If you love beets you will love this recipe. Simple and fast, the beets seem to melt in your mouth. Also, an inexpensive side dish. This is a hit for my family.
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    Not what you're looking for? Try:

    Beet Root Salad

    Recipe courtesy of Robert Irvine