Oregano Roasted Beets with Garlic Scapes

I’ve dyed my hands and stained my cutting board (and probably my shirt too), but nature’s sweetest veggie is undoubtedly worth all the scrubbing repercussions.  Beets have entered their time to shine, and I’ve sent the first batch straight to the oven.  Roasting is my method of choice when it comes to the fuchsia-filled veggie.  The roasting process helps draw out the sweetness of the beets, while lessening the intenseness off their earthiness.

Since beets are so sweet all on their own, they need little sprucing up.  (Fun fact:  Beet sugar makes up about 40% of the world’s sugar.) Here, I simply doctored them up with some garlic scapes and a few sprigs of fresh oregano.  Just like beets, roasted garlic is always a sweet treat, and herbs always freshen things up.  As I’ve said before, if you can’t find garlic scapes at your local farmer’s market, swap them out for regular garlic.  Three to six cloves will do the trick in this recipe, depending upon how much you adore garlic.  I’d go for the six, but if you’re looking for just a hint of garlicky flavor, stick with a few less.

And just so you know, beets aren’t only made up of sugar.  They’re also filled with fiber, vitamin C, magnesium (a mineral that regulates blood sugar, promotes strong bones and a healthy immune system), folate (a B-vitamin needed to make DNA & RNA, the building blocks of our cells), potassium and a handful of other vitamins and minerals.  Plus, that naturally bright color has to be an indication of some kind of health booster, right?

Oregano Roasted Beets with Garlic Scapes


  • -10-12 medium beets, cut into thirds
  • -5 garlic scapes, diced into 1-inch pieces
  • -1 heaping Tbsp. fresh oregano (about 5 sprigs, leaves stripped from stems)
  • -Olive oil, for drizzling
  • -Salt and pepper, to taste


  1. Preheat oven 400F. Line baking sheet with aluminum foil. Place garlic scapes and beets on baking sheet, and toss with drizzle of olive oil, until lightly coated. Sprinkle fresh oregano, salt and pepper on top. Use another sheet of aluminum foil to cover the beets, and pinch the two sheets together to make a pouch. Bake 40-50 minutes, until beets are fork tender.

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  • Reply
    Simply Life
    June 22, 2011 at 7:11 am

    I just had beets last night for the first time in a while and now I’m craving them again!

  • Reply
    June 22, 2011 at 10:49 am

    It’s like you know what’s in my fridge:) I hate to see good veggies go to waste. Making this tonight! Thanks.

    • Reply
      Grace Dickinson
      June 23, 2011 at 9:27 pm

      Awesome, let me know how it goes! 🙂

  • Reply
    June 22, 2011 at 5:22 pm

    I LOVE roasted beets! It’s funny because I couldn’t stand beets in any way, shape or form (one of the few veggies I didn’t like) until I was in my 30s! Now I could eat them every day!

    • Reply
      Grace Dickinson
      June 23, 2011 at 9:25 pm

      I didn’t start loving them till recently either. But there sooo addicting when roasted!

  • Reply
    June 23, 2011 at 7:18 am

    Two things I have in my pantry right now are fresh farmer’s market oregano and garlic scapes…with no idea what to do with them. Until now! These beets sound fantastic! Totally worth a few battle scars…err…stains.

    • Reply
      Grace Dickinson
      June 23, 2011 at 9:27 pm

      Totally worth the stains!

  • Reply
    Katie Briggs
    June 23, 2011 at 7:39 pm

    I just got scapes at fair foods, they are the best!!! have you tried Romanesco broccoli? its in season and awesome!!

    • Reply
      Grace Dickinson
      June 23, 2011 at 9:26 pm

      I know, they’re great right!? And no…is that similar to broccoli rabe?

  • Reply
    June 24, 2011 at 8:45 pm

    Never had beets before, but came in my CSA delivery. Making them your way tonight!

  • Reply
    June 30, 2011 at 3:46 pm

    I just got beets and garlic scapes in my CSA box today. So glad I headed to tastespotting to find a recipe!

    Awesome! thanks!

  • Reply
    { Roasted Beets with Garlic & Oregano } | Love & Light Kitchen
    August 6, 2014 at 12:58 pm

    […] Based off this recipe. […]

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