Roasted Beets with Balsamic and Olive Oil

Roasted Beets with Balsamic and Olive Oil

Looking for a savory side dish! Then enjoy these sweet-and-sour roasted beets flavored with basil and vinegar.

Prep Time

10

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

2
lb small beets (1 1/2 to 2 inches in diameter)
1/2
teaspoon salt
1/4
teaspoon coarsely ground pepper
2
tablespoons extra-virgin or regular olive oil
2
tablespoons chopped fresh basil leaves
1
tablespoon balsamic vinegar
  1. Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
  2. Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
  3. Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
  4. In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 270mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 2g,
    • Sugars 9g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.