Clean Eating Roasted Yellow Beets with Salsa Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Lb small yellow beets1 cup Italian flat-leaf parsley leaves1.5 tbsp capers, drained1 whole clove garlic1 tbsp olive oil.13 cup fresh lemon juiceSea salt and fresh ground black pepper, to taste
One: Preheat oven to 400. Place beets on a large piece of foil and seal to form a tight package. Place wrapped beets onto a baking sheet and roast in oven for 45 to 55 minutes.
Two: While beets are roasting, prepare salsa verde:Place parsley, capers, garlic, oil, .13 cup water and lemon juice into a blender. Blend until pureed, occasionally scraping down sides of blender with a spatula to incorporate all ingredients, adding a little more water if puree is too thick for blender to process. Season with salt and pepper. Scrape Sauce into sealable container with a layer of plastic wrap directly on top of the puree. (to avoid discoloration), seal container and refrigerate until needed (chilling not necessary/ may be served immediately)
Three: When beets are tender when pierced with a knife, remove from oven. Allow beats to cool just enough to handle. Wearing rubber golves, gently peel skins from beets and trim ends. Cut beets in half. To serve, place beets on a platterand drizzle with 4 tbsp of salsa verde. Remaining salsa verde may be kept sealed and refrigerated for about 3 to 5 days.
Number of Servings: 2
Recipe submitted by SparkPeople user THEAREE_1980.
Two: While beets are roasting, prepare salsa verde:Place parsley, capers, garlic, oil, .13 cup water and lemon juice into a blender. Blend until pureed, occasionally scraping down sides of blender with a spatula to incorporate all ingredients, adding a little more water if puree is too thick for blender to process. Season with salt and pepper. Scrape Sauce into sealable container with a layer of plastic wrap directly on top of the puree. (to avoid discoloration), seal container and refrigerate until needed (chilling not necessary/ may be served immediately)
Three: When beets are tender when pierced with a knife, remove from oven. Allow beats to cool just enough to handle. Wearing rubber golves, gently peel skins from beets and trim ends. Cut beets in half. To serve, place beets on a platterand drizzle with 4 tbsp of salsa verde. Remaining salsa verde may be kept sealed and refrigerated for about 3 to 5 days.
Number of Servings: 2
Recipe submitted by SparkPeople user THEAREE_1980.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 388.9 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 7.7 g
- Protein: 4.9 g
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