Roasted Beets

I adore roasted vegetables…they give such a different and robust flavor to the veggie and, in my opinion, make vegetables really easy to eat. But one vegetable that I surprisingly haven’t tried to roast yet was beets. With a fresh bundle of beets on hand, I decided that now was the time. In just a few quick and easy steps, my beets were roasting away in the oven, and I was anxiously awaiting that first bite. They turned out even better than I expected! The salt, thyme and orange juice seasoning were perfect. They were sweet and tender, but with a kick. Absolutely delicious. And of course, they are 0 Points per serving which makes them all the more tastier. My husband liked these a lot too, and they will definitely become a go to vegetable side dish in our household. Enjoy!

Roasted Beets

A simple side dish recipe that makes a big impact, these roasted beets are healthy, unique and delicious. Full of vitamins and minerals, they are the perfect vegetable side dish to go with your favorite Weight Watchers Recipe.


  • 12 fresh beets, trimmed, peeled and diced
  • 1 tbsp dried thyme
  • 2 tsp salt
  • 1 tsp pepper
  • Juice from ½ a fresh orange


  1. Preheat oven to 400 degrees.
  2. Spray a medium sized baking sheet with non-fat cooking spray.
  3. In a medium sized bowl, combine beets with the fresh squeezed orange juice, salt and thyme. Toss well.
  4. Place beets on baking sheet, and roast in oven for about 40-45 minutes, turning once, until the beets are tender. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Gluten free

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1/2 cup
Each serving = 0 Points

PER SERVING: 48 calories; 0 g fat; 10g carbohydrates; 2g protein; 2g fiber


  1. Two tsp of salt is too much; otherwise this is a good recipe. Next time I will cut the salt in half.

  2. Jennifer Guy


    I put your recipe into the recipe builder in the weight watchers site and found that they calculate it with 3 points per serving. I put in a recipe with all vegetables (all supposedly 0 points) and it came up with a 7 point per serving “price”. I don’t understand, but if it really is that expensive, then that might be why I’m not losing weight. ??

    Any wisdom on this?

  3. I love love love roasted beets! Even my fiance will eat them (with a little horseradish). I’ve never tried seasoning them with orange and thyme.


    I’m such a fan of beets! Can I share something that I think is a shortcut? Instead of peeling the beets, I roast them first. Then I let them cool a bit. Using a paper towel, I pull the skin off. The skin usually slides right off after they’re cooked.