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Roasted Beets

(1)
  0 reviews
  • 10 min prep time
  • 1 hr 20 min total time
  • 6 ingredients
  • 6 servings
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Basil and vinegar add a distinctive flavor to beets in this roasted side dish.

Ingredients

2
lb small beets (1 1/2 to 2 inches in diameter)
1/2
teaspoon salt
1/4
teaspoon coarsely ground pepper
2
tablespoons extra-virgin or regular olive oil
2
tablespoons chopped fresh basil leaves
1
tablespoon balsamic vinegar

Steps

  • 1 Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
  • 2 Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
  • 3 Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
  • 4 In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.
  • 1 Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
  • 2 Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
  • 3 Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
  • 4 In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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