Recipe courtesy of Ina Garten
From:
Barefoot in Paris
Roasted Beets
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 147
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 481 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 147
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 481 mg
Ingredients
Directions
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
