Rosemary Roasted Beets
Foil-roasted beets are juicy with locked-in herb-and-garlic flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 104 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 353 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 1% |
| vit C | 8% |
| folate | 32% |
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6 beets (about 1-1/2 lb/750 g)
4 cloves garlic, minced
3 tbsp (50 mL) chopped fresh rosemary (or 1 tbsp/15 mL dried)
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) minced fresh parsley or rosemary
Preparation:
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.
Source
Canadian Living Magazine: November 2004
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