Roasted Balsamic Beets
My recipe is extremely easy and will change your mind about beets. I guarantee it. They were delicious. The beets were simple and delicious as-is but I decided to kick it up a notch with a zesty dressing.
Servings: 4 servings
Ingredients
- 4 raw beet roots
- 1/4 cup balsamic vinegar
- 2 lemons – juiced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon dried parsley
- cracked pepper to taste
Instructions
- Preheat your oven to 400 degrees. Set a sheet of aluminum foil aside.Wash and scrub the beet roots. [Be sure to save the leaves].
- Toss the beets in the olive oil, place in the aluminum foil, and then close the foil around the beets.
- Place the beets on a baking sheet (in their enclosed aluminum pouch) and leave for approximately 1 hour.
- After the hour of cooking, open the aluminum package and let the beets cool off for about 10 minutes.
- While the beets are cooling, prepare the dressing. Combine the balsamic vinegar, juice of 2 lemons, and the leftover beet juice infused oil from the aluminum pouch.Once the beets are cool to the touch, pinch off the skins. Once all the skins are off, cut into approximately 1” cubes.
- Top with the dressing and then the dried parsley. Enjoy!! Let me know if I changed your mind about beets :)
Notes
Nutrition
Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 310mg | Fiber: 2g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg