Roasted beets with lemon and garlic

Contributed by Preston Maring, MD

Roasted beets with lemon and garlic

The equinox is only days away so a wider array of spring vegetables is becoming available at your local farmers' market.

While busy at work last week, I asked a friend, who was going to our market, to shop for me and pick up what looked good. In addition to leeks and arugula, he bought me some beets.

While I had eaten beets in the past with some trepidation, I had never willingly cooked them myself. I am now a believer.

Try some and you will see what I mean. They make a great side dish.


  • 4 bunches of beets (choose different colors for fun)
  • 6 cloves garlic, peeled and thinly sliced
  • Juice of 1 large lemon
  • Zest of one lemon
  • 1 teaspoon extra virgin olive oil
  • Pinch of salt and white pepper


  1. Preheat the oven to 400 degrees.
  2. Peel the beets using the leaves as a handle. Slice them no thicker than 1/4 inch.
  3. Toss them with the remaining ingredients in a shallow baking dish large enough to avoid crowding the slices. Cover tightly with aluminum foil.
  4. Bake for about 45 minutes, shaking the dish occasionally, or until the beets are fork-tender.