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"The belly rules the mind."--Spanish Proverb

Roasted Beets Recipe

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This recipe for Roasted Beets is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Canola oil spray
4 medium beets, scrubbed and trimmed of stems and roots
1/2 T minced shallot or mild onion
1 T fresh lime juice
1 T fresh orange juice
1/2 tsp. Dijon mustard
1 T extra-virgin olive oil
Salt & freshly ground black pepper, to taste
1 head Bibb or butterhead lettuce, leaves separated, washed and dried
Directions:
Directions:
Preheat oven to 375 degrees.

1. Lightly coat with oil spray four squares of foil large enough to wrap beets. Place each beet on a foil square. Pinch together and seal foil edges to form a pocket, keeping them spaced apart. Stand beets on a wire rack set inside a rimmed baking pan.

2. Bake until tender when pierced with fork, about 1 to 1 1/2 hours.

3. Peel back foil to expose beets and let stand until beets are cool enough to handle but still warm. Remove skins. (To avoid stained hands, use disposable gloves while slipping off the skin with a paring knife.) Cut beets into thin wedges.

4. In small bowl, make dressing by whisking together shallot, olive oil, juices and mustard until well combined. Add salt and pepper to taste.

5. Arrange beet slices on lettuce leaves on a serving plate. Drizzle dressing over beets and lettuce.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Fat: 3.6g
Carbohydrates: 8.9g
Calories:69.2
Protein: 1.4g

 

 

 

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