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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Beets

Makes: 6 servings
Serving size: 1/2cup
Prep 20 mins Roast 375°F 45 mins
Roasted Beets
Ingredients
  • 1 1/2  pounds  baby beets or 6 medium beets
  • 8  ounces  pearl onions
  • 2  tablespoons  olive oil
  • 6  cloves garlic, minced
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 92,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 12,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 2,
  • vit. A (IU) 49,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • sodium (mg) 252,
  • Potassium (mg) 287,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Vegetables () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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