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.
1 hr 20 min
lb small beets (1 1/2 to 2 inches in diameter)
teaspoon coarsely ground pepper
tablespoons extra-virgin or regular olive oil
tablespoons chopped fresh basil leaves
tablespoon balsamic vinegar
Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
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.
In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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