Directions:
- Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.
- Place a piece of heavy-duty foil (about 12 inches long) in a 15-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
- Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
- Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.99 Kcal (373 kJ) | ||
| Calories from fat | 40.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Sodium | 353.52mg | 15% | |
| Potassium | 370.81mg | 8% | |
| Total Carbs | 11.41g | 4% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 1.2mg | 6% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 74.88 Kcal (314 kJ) | ||
| Calories from fat | 34.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 7% | |
|---|---|---|---|
| Sodium | 297.48mg | 15% | |
| Potassium | 312.02mg | 8% | |
| Total Carbs | 9.6g | 4% | |
| Sugars | 6.68g | 32% | |
| Dietary Fiber | 2.9g | 14% | |
| Protein | 1.92g | 5% | |
| Vitamin C | 4.8mg | 10% | |
| Iron | 1mg | 6% | |
| Calcium | 16.2mg | 2% | |
* 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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