Roasted Beets & Garlic
Recipe: #14942
October 22, 2014
Categories: Side Dishes, Beet, Garlic, Sunday Dinner, Oven Roast, Gluten-Free, Heart Healthy, High Fiber Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Home-grown beets taste so much better than store-bought! This recipe adapted from CountryLady at fooddotcom"
Original is 5-6 servings
Ingredients
Nutritional
- Serving Size: 1 (261.9 g)
- Calories 196
- Total Fat - 3.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 282.9 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 5.3 g
- Sugars - 16.8 g
- Protein - 7 g
- Calcium - 135.8 mg
- Iron - 2.7 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 and line a rimmed baking sheet with foil, lightly spraying with Pam. Peel garlic cloves, wash and trim beets.
Step 2
Bake beets and garlic for about 1 1/2 hours or until tender. Smaller beets may only take 1 hour. Let beets cool enough to handle, then peel and cut into wedges.
Step 3
Heat oil in large skillet over medium heat. Cook tarragon, salt and pepper, stirring constantly for 2 minutes. Add beets and garlic, toss gently to coat and heat through, about 2 minutes.
Tips
No special items needed.
2 Reviews
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