Recipes and Cooking Roasted Baby Beets 5.0 (2) Add your rating & review Oven-roasting brings out the sweetness of most vegetables, especially beets. If using yellow and red beets, consider baking them in separate pans. The red beets tend to bleed and may cause the yellow beets to take on a crimson color. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 40 mins Marinate Time: 30 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pound trimmed red and/or yellow baby beets or small beets (about 3-1/2 pounds untrimmed with tops) 2 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 large orange 3 tablespoon white wine vinegar 2 tablespoon thinly sliced shallot 2 teaspoon Dijon-style mustard Directions Preheat oven to 425 degrees F. If using small beets, cut them into 1- to 1-1/2-inch wedges. Place beets in a single layer in a shallow baking pan. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with salt and pepper; toss to combine. Cover with foil and roast for 25 minutes. Uncover and roast about 15 minutes more or until beets are tender; cool. If using small beets, peel the beets. (Baby beets do not need to be peeled.) Meanwhile, using a small sharp knife or citrus tool, remove long shreds of peel from the orange, taking care not to remove the white pith; measure 2 tablespoons peel. Squeeze juice from orange; measure 1/3 cup juice. In a glass dish, whisk together the 1/3 cup orange juice, the remaining 1 tablespoon oil, vinegar, shallot, and Dijon mustard. Add beets and orange peel; toss gently to combine. Cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 90 Calories 4g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 90 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Sodium 188mg 8% Total Carbohydrate 13g 5% Protein 2g Vitamin C 10.6mg 53% Calcium 20.2mg 2% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.