These Roasted Beets and Rutabagas are colorful, full of flavor and easy to prepare. Both caramelize in roasting, and the beets take on that slightly smoky tartness unique to them. The rutabagas lose much of their strong, rooty flavor and become sweet and savory. Great as a side dish or salad topper, and so easy to peel, slice, season and bake!
Beets are an excellent addition to any high-protein meal because they contain betaine, a naturally-occurring hydrochloric acid. The betaine works with our stomach’s digestive enzymes to better digest animal protein.
Plus they are colorful! When I can find them, I like to use red, gold and Chioggia beets, but I can find the Chioggias less often.
The most time-consuming part of this recipe is peeling the beets, but it’s worth it for the colorful presentation. They are beautiful right out of the oven.
Once the peeling’s finished, I slice them into wedges of similar thickness, coat in oil, and roast until done. Notice they shrink a bit in baking, so it’s ok to crowd them on the pan.
I garnish them with whatever herbs I’m using with the protein for the meal. In this case, it was rosemary.
These beets are excellent in salads and just for snacking. Once I roast a batch, they don’t stay around for long!
Other side dishes on A Meal In Mind
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Kitchen items used in this recipe
Roasted Beets and Rutabagas
- Preheat the oven to 400 degrees F.
- Wash and peel the beets and rutabagas.
- Slice into wedges of similar thickness.
- Place onto baking pan and drizzle with oil.
- Use your fingers to coat the beet wedges evenly with oil.
- Sprinkle the herb seasoning and optional salt over the vegetables.
- Roast, uncovered, until the wedges are tender when pierced with a skewer and the edges have browned slightly.
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