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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Cut off beet stems and roots; if desired, leave about 1/4 inch of the stems on the beets. Chop and reserve 1 cup beet stems. Peel beets.

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  • In a medium bowl, combine beets, chopped stems, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly. Transfer beet mixture to the center of a 16-inch square piece of heavy foil. Bring up opposite edges of foil and make a double fold. Fold remaining edges together to enclose the beets, leaving space inside for steam to build.

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  • Roast, folded side up, about 1 hour or until beets are tender. Cool slightly. Unfold foil packet. Divide beet mixture and goat cheese among four to six appetizer plates. Drizzle with balsamic vinegar. Makes 4 to 6 servings.

Nutrition Facts

245 calories; 13 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 13 mg cholesterol; 420 mg sodium. 690 mg potassium; 24 g carbohydrates; 6 g fiber; 9 g protein; 97 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 161 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

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