Roasted Beets with Lemon and Dill

Roasted Beets with Lemon and Dill
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran; food styling by Annie Whyte; styled by Maddison Beck; art direction by Haleigh Eason.

Beets may be a little messy to prepare, but they're well worth it! They are nutrition powerouses, rich in antioxodants and shown to help fight inflammation. Oh, and they're also delicious! Pair this flavorful side dish with a lean protein, like this Mustard-Herb Roasted Pork Tenderloin.

  • Prep time
    15 min
  • Cook time
    1 hr
  • Servings
    4 Servings
  • Serving size
    3/4 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cups
  • Amount per serving Calories 70

  • Total Fat 2g
    • Saturated Fat 0.2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 12g
    • Dietary Fiber 2g
    • Total Sugars 9g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 340mg
  • Phosphorus 45mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1/2 Fat



  • fresh beets (without greens)
    1 lbs
  • black pepper
    to taste
  • fresh dill
    1/4 cup
  • red onion (finely chopped)
    1/4 med
  • ground cumin
    1/2 tsp
  • canola oil
    1/2 tbsp
  • lemon
  • nonstick cooking spray
  • salt
    1/8 tsp


  1. Preheat the oven to 450° F. Coat a baking dish with nonstick cooking spray.

  2. Wash the beets, then pierce each beet several times with a fork and place in the prepared baking dish. Cover with aluminum foil and bake until a fork can pierce the beets with ease, about 1 hour. Remove the baking dish from the oven and allow the beets to cool for 15 minutes. Remove the skin and cut the beets into ¼-inch slices.

  3. Zest the lemon half (set the zest aside), then use a paring knife to remove the remaining skin and pith (white part) of the halved lemon. Cut in between the membranes to release the lemon segments, and then chop.

  4. In a medium bowl, combine the canola oil and cumin. Add the beets, lemon zest, chopped lemon, onion, dill, salt, and pepper and gently toss together. Transfer to a serving dish and serve warm.

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