Orange-Scented Beets

recipe

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 113
Caloriesfromfat 30 %
Fat 3.8 g
Satfat 0.3 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 3 g
Carbohydrate 18.1 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 377 mg
Calcium 33 mg

Ingredients

8 cups (1-inch) cubed peeled beets (about 3 1/2 pounds with tops)
1 1/2 tablespoons grated orange rind
1 1/2 tablespoons canola oil
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
3/4 teaspoon kosher salt

Preparation

1. Preheat oven to 375°.

2. Combine first 4 ingredients in a roasting pan or jelly-roll pan; toss well to coat. Bake at 375° for 45 minutes or until tender, stirring occasionally. Stir in vinegar and salt.

Mark Scarbrough,

Cooking Light

November 2008
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