Roasted Beets

Basil and vinegar add a distinctive flavor to beets in this roasted side dish.

  • prep time 10 min
  • total time 1 hr 20 min
  • ingredients 6
  • servings 6

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
  • 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
    4 1/2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    2g
    2%
      Sugars
    9g
    9%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    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 Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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