Prepped to recipe & baked in advance so that the beets came out of the oven just before a meatloaf went in. After seasoning with the vinegar & salt, kept at room temp til dinner. Intensely flavorful and attractive. Served with CL's quick meat loaf & smashed cheddar potatoes.
Orange-Scented Beets
Yield: 6 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 113
- Calories from fat: 30%
- Fat: 3.8g
- Saturated fat: 0.3g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.2g
- Protein: 3g
- Carbohydrate: 18.1g
- Fiber: 5.3g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 377mg
- Calcium: 33mg
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.
Orange-Scented Beets Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Roast
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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