Roasted beets and toasted walnuts
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 87.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 88.9 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.7 g
- Protein: 2.4 g
View full nutritional breakdown of Roasted beets and toasted walnuts calories by ingredient
Number of Servings: 6
Ingredients
-
3 - 5 beets (based on size)
2 - 3 tsp Sherry or Champagne vinegar
1 tbl olive oil (plus some for roasting -- 1 more tbl)
1/4 cup walnuts (toasted if you prefer), chopped
Directions
1) Slice off all bu 1-2" of the beet greens (dispose of or, keep for something else)
2) Put beets in a foil-lined pan and sprinkle with a litle olive oil (this will be removed when you remove the skin after cooking)
3) Cover beets with foil and bake in a 400 degree oven for 60 - 90 minutes based on size (the beets should be easy to poke into with a paring knife)
4) Remove beets from oven and let cool (enough to handle)
5) Remove the skin from the beets (it should just peel off easily with your fingers). Use disposable gloves if you want to protect your hands from the purple stain)
6) Slice into bite size pieces (based on your preference
7) Sprinkle with the olive oil and vinegar (more or less, to taste)
8) Add salt and pepper (to taste)
9) Sprinkle with walnuts (if you prefer, toast them in the oven first)
Serving Size: 5 one-cup services
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTH4MICHELLE.
2) Put beets in a foil-lined pan and sprinkle with a litle olive oil (this will be removed when you remove the skin after cooking)
3) Cover beets with foil and bake in a 400 degree oven for 60 - 90 minutes based on size (the beets should be easy to poke into with a paring knife)
4) Remove beets from oven and let cool (enough to handle)
5) Remove the skin from the beets (it should just peel off easily with your fingers). Use disposable gloves if you want to protect your hands from the purple stain)
6) Slice into bite size pieces (based on your preference
7) Sprinkle with the olive oil and vinegar (more or less, to taste)
8) Add salt and pepper (to taste)
9) Sprinkle with walnuts (if you prefer, toast them in the oven first)
Serving Size: 5 one-cup services
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTH4MICHELLE.