Orange-Scented Beets

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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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. 1. Preheat oven to 375°.
  2. 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.
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