Roasted Beets and Garlic
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 120 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 231 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 10 |
| vit A | 1 |
| vit C | 18 |
| folate | 40 |
You can roast more than one colour of beet, such as golden and red, at the same time. Just remember to wrap each colour individually in foil to prevent them from bleeding into each other. Garnish with fresh tarragon, if available.
Ingredients
Preparation
Meanwhile, in large skillet, heat oil over medium heat; cook tarragon, salt and pepper, stirring, for 2 minutes. Add beets and garlic; toss gently to coat. Heat through, about 2 minutes.
Additional information : Tip: If you're using smaller beets, reduce the roasting time to 1 hour and leave whole.
Source : Canadian Living Magazine: November 2003
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