Directions:
- Preheat oven to 375°F.
- Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice.
- While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor.
- Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt.
- Pour the sauce over the beets. Serve warm, or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.98 Kcal (289 kJ) | ||
| Calories from fat | 26.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 121.83mg | 5% | |
| Potassium | 258.27mg | 5% | |
| Total Carbs | 10.12g | 3% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 46.68 Kcal (195 kJ) | ||
| Calories from fat | 17.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 4% | |
|---|---|---|---|
| Cholesterol | 5.17mg | 3% | |
| Sodium | 82.45mg | 5% | |
| Potassium | 174.78mg | 5% | |
| Total Carbs | 6.85g | 3% | |
| Sugars | 4.55g | 27% | |
| Dietary Fiber | 1.71g | 10% | |
| Protein | 1.16g | 3% | |
| Vitamin C | 5.3mg | 13% | |
| Iron | 0.6mg | 5% | |
| Calcium | 17mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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