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April Recipe

Apr 10, 2013

Earthy beets are a beautiful side dish when roasted, peeled, and topped with a lemony vinaigrette and fresh parsley.

Serves 6

  • 6 beets, trimmed of greens and roots

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons fresh lemon juice

  • 1 garlic clove, peeled and minced

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup chopped fresh flat-leaf Italian parsley

Spray a baking dish with nonstick cooking spray. Place the beets in the dish and cover tightly with foil. Bake the beets for about 1 hour or until they are tender when pierced with a fork or thin knife. Remove from oven and allow to cool to the touch. Meanwhile, in a small bowl whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper for the dressing. When the beets are cool enough to handle, peel and slice the beets, arranging the slices on a platter. Drizzle with vinaigrette and garnish with parsley.

Nutritional Information per Serving, per each beet with 1 teaspoon vinaigrette:

Food weight: 0.5

Calories: 69

Fat: 6g

Sodium: 222mg

Carbs: 4g

Sugars: <1g

Protein: 1g


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