Rosemary Roasted Beets

Author: Canadian Living

Foil-roasted beets are juicy with locked-in herb-and-garlic flavour.

  • Portion size 4 servings

Ingredients

  • 6 beet (about 1-1/2 lb/750 g)
  • 4 cloves garlic minced
  • 3 tablespoons chopped fresh rosemary (or 1 tbsp/15 mL dried)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced rosemary

Method

Cut beet tops to leave 1 inch (2.5 cm) attached; leave tails. Place on 16-inch (40 cm) piece of foil. Sprinkle with garlic, rosemary, 1 tbsp (15 mL) of the oil, salt and pepper. Fold to form packet. Place on rimmed baking sheet; roast in 400°F (200°C) oven until fork-tender, 1 hour.

Wearing rubber gloves, peel and trim beets; cut into 1/4-inch (5 mm) thick slices. Arrange on warmed platter; drizzle with remaining oil. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 353 mg
  • Protein 2 g
  • Calories 104.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rosemary Roasted Beets