Yield:(6 servings) / Serving size = 1/2 Cup
Ingredients:
2 3/4 lbs or 8 medium whole beets
1 teaspoon vegetable oil
salt (optional)
pepper (optional)
Directions:
1. Preheat oven to 400°F and line a baking sheet with parchment paper or coat with non-stick spray.
2. Under running water, scrub beets with either fingers or a vegetable brush to remove all dirt and debris.
3. Remove the tops and root tail. Slice into about 1/2-inch wedges or cubes. This should yield about 5 1/2 cups raw, chopped beets.
4. Toss beets, oil, and optional salt and pepper in a bowl.
5. Arrange beets on the prepared baking sheet so they are not touching one another. Spreading them out helps them to roast evenly.
6. Bake 25 minutes, turn with a spatula, and bake for an additional 20 minutes for a total baking time of 45 minutes, or until each piece is crisp on the outside and pierced easily with a fork.
7. Serve as a side, salad topper, or with warm whole grains in a harvest bowl.
Suggestions:
*Save the beet greens and chop them into a salad.
*Beets can be eaten with or without the skin on. Unpeeled beets taste just as great as peeled, and will have less food waste.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.