Oven Roasted Fresh Beets
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 71.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 53.2 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.0 g
- Protein: 1.2 g
View full nutritional breakdown of Oven Roasted Fresh Beets calories by ingredient
Introduction
YUM . . . I don't like beets, but I LOVE THESE BEETS!!! YUM . . . I don't like beets, but I LOVE THESE BEETS!!!Number of Servings: 6
Ingredients
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3 cups fresh raw red beets, topped & peeled (use a potato peeler), cut into 1/2-inch cubes
2 Tbsp extra virgin olive oil
1 Tbsp Apple Cider Vinegar (Bragg's Organic)
1/4 tsp Fresh Ground Black Pepper
1/2 tsp Mrs. Dash Table Blend
1 tsp garlic powder or 1 – 2 cloves of fresh garlic, pressed
Salt to taste (beets have about 50 - 60 mgs of naturally occurring sodium per 1/2 cup)
Directions
Preheat Oven to 375 F.
Line large baking sheet with foil, or use a glass 9X13 baking pan (don't line with foil) . . . I prefer to use a 10X14 stoneware lasagna pan, works quite well!!!
In a large bowl, toss everything together until the beets are well coated.
Lightly spray or coat the baking pan of your choice with oil.
Arrange beets in a single layer in the baking pan and cover with foil.
Bake for 20 minutes, then uncover and bake until tender and golden around the edges (how does one know if a red beet is "golden"? You can just tell; the more "golden" they are the more caramelized/sweeter they will be). This will be about 20 – 30 minutes more* stirring every 10 minutes.
Serve as soon as you can when they are "golden"! They are better warm . . . you can also serve chilled on a salad.
* if after 20 – 30 minutes everything still seems a bit wet, turn the broiler on (450F) for about 5 minutes to brown the beets and dry up some of the juice that’s in the pan. This seems to make them a bit more flavorful and yummy!
ENJOY!!!
Makes about 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BBQTOFU.
Line large baking sheet with foil, or use a glass 9X13 baking pan (don't line with foil) . . . I prefer to use a 10X14 stoneware lasagna pan, works quite well!!!
In a large bowl, toss everything together until the beets are well coated.
Lightly spray or coat the baking pan of your choice with oil.
Arrange beets in a single layer in the baking pan and cover with foil.
Bake for 20 minutes, then uncover and bake until tender and golden around the edges (how does one know if a red beet is "golden"? You can just tell; the more "golden" they are the more caramelized/sweeter they will be). This will be about 20 – 30 minutes more* stirring every 10 minutes.
Serve as soon as you can when they are "golden"! They are better warm . . . you can also serve chilled on a salad.
* if after 20 – 30 minutes everything still seems a bit wet, turn the broiler on (450F) for about 5 minutes to brown the beets and dry up some of the juice that’s in the pan. This seems to make them a bit more flavorful and yummy!
ENJOY!!!
Makes about 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BBQTOFU.
Member Ratings For This Recipe
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SUSIEQUETURNER
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IACCEPTMYSELF
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CD13153606
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KNYAGENYA
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JANEINE