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Nutrition Facts

  Servings Per Recipe: 1
  Serving Size: 1 serving

Amount Per Serving
  Calories 69.2
  Total Fat 3.6 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 2.5 g
  Cholesterol 0.0 mg
  Sodium 71.5 mg
  Potassium 284.2 mg
  Total Carbohydrate 8.9 g
      Dietary Fiber 2.3 g
      Sugars 6.0 g
  Protein 1.4 g
  Vitamin A 1.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 3.2 %
  Vitamin C 11.1 %
  Vitamin D 0.0 %
  Vitamin E 3.4 %
  Calcium 1.5 %
  Copper 3.3 %
  Folate 22.8 %
  Iron 3.9 %
  Magnesium 5.0 %
  Manganese 13.8 %
  Niacin 1.5 %
  Pantothenic Acid     1.5 %
  Phosphorus     3.5 %
  Riboflavin 2.0 %
  Selenium 1.2 %
  Thiamin 2.1 %
  Zinc 2.0 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Roasted Beets

View the full Roasted Beets Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Roasted Beets

35 calories of Beets, fresh, (1 beet (2" dia))

30 calories of Olive Oil, (0.25 tbsp)

2 calories of Orange Juice, (0.13 fl oz)

1 calories of Lime Juice, (0.13 fl oz)

1 calories of Shallots, (0.13 tbsp chopped)

0 calories of Yellow Mustard, (0.13 tsp or 1 packet)


Nutrition & Calorie Comments  

This is a keeper, it is delish! followed the recipe to the exact. Saute'ed the beet greens in little olive oil and red onion, pinch of kosher salt and ground pepper.
Submitted by:
RUBLETWO

(1/8/14)
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Nutritional breakdown is for 4 servings not 1 as stated. Submitted by:
LETRITES

(5/21/13)
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It takes some time to make, but this is a great snack to have on hand. I just had some with mixed baby greens and reduced fat feta. Submitted by:
THIRTYPACK

(2/11/11)
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I would imagine that using canned beets wouldn't work as the flavor comes from the natural sugar in the beet, which is probably cooked out when it's canned. Submitted by:
PAMELAG723

(4/22/10)
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This was good. I did make a few changes. I doubled the dressing, and added a couple of 2tsp. of raw sugar to balance the tartness of the dressing (honey would be good too). I also cut the beets up and and put them in a container with the dressing. Flavors meld wonderfully. Great way to have beets. Submitted by:
ALLISONEDERLAND

(6/18/09)
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I have roasted all types of fresh veggies right out of the garden. We just add a bit of salt, pepper and garlic and toss with a little olive oil. Unbelievable how tasty these are. Submitted by:
CATMAMA216

(3/4/09)
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