Roasted Beets and Oranges with Herb Butter

Herbs and orange juice add a distinctive flavor to roasted beets in this tasty side dish.

  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 4

Ingredients

4
medium beets (about 1 lb), peeled, cut into 1-inch pieces
1
small orange, halved, thinly sliced
2
tablespoons olive oil
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
3
tablespoons butter
1
tablespoon chopped fresh Italian (flat-leaf) parsley
1
tablespoon chopped fresh rosemary leaves
2
tablespoons orange juice

  • 1 Heat oven to 400°F. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place packet on cookie sheet.
  • 2 Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
  • 3 In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
196
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6 1/2g,
6 1/2%
),
Sodium
300mg
300%;
Total Carbohydrate
13 1/2g
13 1/2%
(Dietary Fiber
2 1/2g
2 1/2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Vegetable; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.