Roasted Beets
TOTAL TIME: Prep: 15 min. Bake: 1 hour
YIELD: 4 servings
This roasted beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin
Ingredients
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1 pound fresh beets (about 3 medium), peeled
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4 teaspoons olive oil
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1/2 teaspoon kosher salt
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3 to 5 fresh rosemary sprigs
Directions
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1.
Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat.
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2.
Cut a piece of heavy-duty foil about 12 in. long; place in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly.
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3.
Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
Nutrition Facts
3 beet wedges: 92 calories, 5g fat (1g saturated fat), 0 cholesterol, 328mg sodium, 12g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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