Ratings & Reviews
This recipe is...
rich in veggies
lower in fat
18 small beets, skin on, sliced
1 tablespoon olive oil
kosher salt to taste
1. Preheat the oven to 450°F.
2. Spread the beet slices out on a baking sheet in a single layer. Brush them with olive oil and sprinkle with salt.
3. Roast the beets on the top rack of the oven until the slices are tender when pierced with a knife, about 15 minutes.
NOTE: Baby beets are thin skinned and the skins are quite palatable. Older, thick skinned beets should be peeled once cooked.
Serving Size: 3 beets
Number of Servings: 6
|Fat||3 g||Fiber||6 g|
|Protein||3 g||Saturated Fat||0 g|
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