Go Back
+ servings

Baked Beets with Butter and oregano

Easy slow baked red beets with white wine, butter and fresh oregano.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 55kcal
Author foodnessgracious


  • 6 medium sized beets
  • 2 tablespoons unsalted butter
  • 1/4 cup Chardonnay wine
  • 1 tablespoon plus 1 teaspoon fresh chopped oregano
  • 1/4 teaspoon kosher salt
  • Cracked black pepper to taste


  • Heat the oven to 400 degrees F.
  • Wash and gently scrub the beets under old water, pat dry.
  • Lay a sheet of aluminum foil on a large baking tray (13 x 9) making sure the foil overlaps the tray by a good few inches. The foil has to be large enough to tent the beets so be mindful of this before you fill the foil.
  • Place the beets in the middle of the foil.
  • Cut the butter into 4 pieces and dot around the beets.
  • Pour the wine over the beets and add the chopped oregano.
  • Season with salt and pepper.
  • Pull the sides of the foil in towards the beets making a tent and scrunching the ends together to seal the foil..
  • Bake in the oven for 1 hour and garnish with more oregano.


Calories: 55kcal