Thyme roasted beets
Nutrition Facts
Serving Size 1/2 cup
Calories 59
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | 3 g | |
| Sodium | 176 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 2 g | |
| Protein | 1 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 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.
Ingredients
(Serves 4)- 2 medium golden or red beets, washed and trimmed
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Heat the oven to 400 F. Wrap beets in aluminum foil and bake for 40 minutes or until tender. Set aside to cool slightly. Peel the beets and cut beets into medium-sized chunks. In a medium bowl, combine the cooked beets, oil, thyme, salt and pepper. Place on a baking sheet and roast in the oven for an additional 5 to 10 minutes until hot.
Last Updated: April 23rd, 2016