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Roasted Baby Beets

Makes: 8 servings
Prep 15 mins Bake 425°F 40 mins Marinate 30 mins
Roasted Baby Beets
Ingredients
  • 2  pounds  trimmed red and/or yellow baby beets or small beets (about 3-1/2 pounds untrimmed with tops)
  • 2  tablespoons  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  large orange
  • 3  tablespoons  white wine vinegar
  • 2  tablespoons  thinly sliced shallot
  • 2  teaspoons  Dijon-style mustard
Directions

1. Preheat oven to 425 degrees F. If using small beets, cut them into 1- to 1-1/2-inch wedges. Place beets in a single layer in a shallow baking pan. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with salt and pepper; toss to combine. Cover with foil and roast for 25 minutes. Uncover and roast about 15 minutes more or until beets are tender; cool. If using small beets, peel the beets. (Baby beets do not need to be peeled.)

2. Meanwhile, using a small sharp knife or citrus tool, remove long shreds of peel from the orange, taking care not to remove the white pith; measure 2 tablespoons peel. Squeeze juice from orange; measure 1/3 cup juice.

3. In a glass dish, whisk together the 1/3 cup orange juice, the remaining 1 tablespoon oil, vinegar, shallot, and Dijon mustard. Add beets and orange peel; toss gently to combine. Cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours. Makes 8 servings.

Nutrition Facts (Roasted Baby Beets)
  • Servings Per Recipe 8,
  • cal. (kcal) 90,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • fiber (g) 3,
  • pro. (g) 2,
  • vit. A (IU) 97,
  • vit. C (mg) 11,
  • sodium (mg) 188,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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