Roasted Beets

Looking for a savory side dish! Then enjoy these sweet-and-sour roasted beets flavored with basil and vinegar.

Yield

6 servings

Ingredients

2 pounds small beets (1 1/2 to 2 inches in diameter)
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons extra-virgin or regular olive oil
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar

Directions

Preheat oven to 425°F (218°C). Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.

Place beets in ungreased 13 x 9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.

Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.

In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 40 minutes
Cool Time: 30 minutes

Nutritional Information

1 Serving (1 Serving): Calories 90 (Calories from Fat 40), Total Fat 4 1/2 g (Saturated Fat 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 270 mg; Total Carbohydrate 10 g (Dietary Fiber 2 g, Sugars 9 g), Protein 2 g; Exchanges: 2 Vegetable; 1 Fat; Carbohydrate Choices: 1/2

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