Prep: 17 minutes; Cook: 40 minutesThe bold, slightly bitter flavors of lemon rind, olive oil, and Gorgonzola complement the earthy, mildly sweet flavor of the beets.

Jennifer Cofield
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450°.

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  • Trim roots and stems from beets. Peel beets, and cut into 1/2-inch pieces. Combine beets, 1 teaspoon oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; toss well. Spread beets in a shallow roasting pan, and bake at 450° for 40 minutes or until tender.

  • Place beets in a medium bowl. Add remaining 1 teaspoon olive oil, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and next 3 ingredients; toss well. Sprinkle with walnuts and cheese. Serve at room temperature.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

84 calories; fat 3.8g; saturated fat 0.8g; protein 2.9g; carbohydrates 10.8g; fiber 3.1g; cholesterol 2mg; iron 1mg; sodium 208mg; calcium 34mg.
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