Long gone are the days when these colorful spring vegetables were only found in cans in your pantry. Roasting fresh beets in the oven brings out their sweet flavor and pair even better with herbs and spices. Combine with sliced carrots for a roasted rainbow or use as a topping in a garden salad.
And don’t let their sweetness fool you – beets are not even close to being a starchy vegetable. They have less than double the amount of calories and carbohydrates than corn and peas, which make them a perfect veggie for any meal.
Can’t Beat These Beets
- 6 small, fresh beets
- 1 teaspoon of olive oil
- ½ teaspoon of dried thyme
- ½ teaspoon of dried rosemary
1. Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with aluminum foil.
2. While the oven is preheating, cut off the roots and the top, leafy greens of the beets (save the greens- they are great sautéed alone or mixed in with other vegetables). Scrub the beets under running water until all dirt is removed.
3. Peel skin off of the beets and cut each beet into four to six wedges (depending on the size of the beet). Drizzle with olive oil and spices and evenly arrange on the baking sheet. Cover with a second sheet of aluminum foil.
4. Bake in the oven for 20 – 30 minutes. Beets are done when easily pierced with a fork.
Serving size: about 1 cup, recipe makes 2 to 4 servings
Nutrition Facts: Per 1 cup serving: 60 calories, 1.5 grams of fat (0 grams saturated), 12 grams of carbohydrate (4 grams of fiber), 2 grams of protein
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