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Thyme roasted beets
4
If you don't want to peel hot beets, you can peel and cut raw beets, toss with oil and seasonings and roast for about 25 minutes.
- Red beets, 2 large beet(s), or golden beets, washed and trimmed
- Extra virgin olive oil, 1 tbsp(s)
- Thyme, fresh, 1 tsp(s), chopped
- Salt, ¼ tsp(s)
- Black pepper, ¼ tsp(s), ground
Method
Preheat oven to 400°F. Wrap beets in aluminum foil and bake for 40 minutes. Set aside to cool slightly.
Peel the beets and cut into medium-sized chunks. In a medium bowl, combine beets, oil, thyme, salt and pepper. Place the beets on a baking sheet and roast in the oven an additional 5 to 10 minutes, until hot.
Nutrition facts per serve
Makes 4 serves
Food Groups
|
V
|
1.2 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
0 |
|
Ft
|
0.6 |
|
S
|
0 |
Nutrition Facts
| Calories | 59 |
| Total Fat | 3.5 g |
| - Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 197 mg |
| Total Carbohydrate | 6.9 g |
| - Dietary Fiber | 1.4 g |
| - Total Sugars | 5.4 g |
| -- Added Sugars | 0 g |
| Protein | 1.2 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.