Roasted Beets

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Makes:
6 servings
Serving Size:
1/2 cup
Prep:
20 mins
Roast:
45 mins 375°F
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Roasted Beets

Ingredients
1 1/2
pounds baby beets or 6 medium beets
8
ounces pearl onions
2
tablespoons olive oil
6
1
tablespoon snipped fresh thyme or basil
1/2
teaspoon salt
1/4
teaspoon black pepper
1
tablespoon snipped fresh chives (optional)

Directions

  1. Scrub beets; trim off stem and root ends. If desired, peel the baby beets. (If using medium beets, peel them and cut into 1-inch pieces.) Set beets aside.
  2. In a medium saucepan cook unpeeled onions in boiling water for 3 minutes; drain. Rinse onions with cold water. Carefully remove skins.
  3. Place beets and onions in a 13x9x2-inch baking pan. In a small bowl combine olive oil, garlic, thyme, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.
  4. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender. If desired, sprinkle with fresh chives.
  5. Makes 6 servings.

Nutrition Facts

(Roasted Beets)
    Per serving:
  • 92 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 252 mg sodium,
  • 12 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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