Directions:
- Preheat oven to 425'. In a 9x13 baking dish,toss beets with oil and season with salt and pepper
- Cover dish tightly with foil,roast until tender when pierced with a knife,45 to 60 mins,depending on size. When cool enough to handle,rub beets with paper towel to remove skins.
- Meanwhile,in small bowl,whisk together yogurt,mint leaves ,cumin ,lemon juice; season with salt and pepper. Spoon yogurt sauce over beets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.13 Kcal (436 kJ) | ||
| Calories from fat | 5.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 1% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 1% | |
| Sodium | 170.31mg | 7% | |
| Potassium | 704.57mg | 15% | |
| Total Carbs | 22.07g | 7% | |
| Sugars | 15.84g | 63% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 5.35g | 11% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 2mg | 11% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 44.64 Kcal (187 kJ) | ||
| Calories from fat | 2.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 1% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 1% | |
| Sodium | 73.01mg | 7% | |
| Potassium | 302.06mg | 15% | |
| Total Carbs | 9.46g | 7% | |
| Sugars | 6.79g | 63% | |
| Dietary Fiber | 2.45g | 23% | |
| Protein | 2.3g | 11% | |
| Vitamin C | 6.2mg | 24% | |
| Iron | 0.8mg | 11% | |
| Calcium | 37.7mg | 9% | |
* 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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