Tuesday, December 8, 2009

Roasted Beet Wedges

Here is a recipe that my family enjoys. I don't know if there are a lot of beets in the area where you live, but we have lots of beets that grow in Russia, and they grow very well in my garden. The Russians often use them in various salads, but I prefer them this healthy way. They turn out very good and have a lightly sweet flavor.

Roasted Beet Wedges

1 lb. medium fresh beets, peeled
4 tsp. olive oil
1/2 tsp. kosher salt
3 to 5 fresh rosemary sprigs (I often just use italian seasoning)

1) Cut each beet into 6 wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.

2) Place a piece of heavy-duty foil (about 12 inches long) in a 15 x 10 x 1 inch baking dish. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.

3) Bake at 400 for 1 1/4 to 1 1/2 hours or until beets are ender. Discard rosemary sprigs.

Yield: 4 servings

Nutrition facts: 3 wedges equals 61 calories, 3 g fat (trace saturated fat), 0 cholesterol, 215 mg sodium, 8 g carbohydrates, 2 g fiber, 1 g protein

** To make this even easier and faster to prepare, I shake the beets and then bake them in an oven cooking bag.

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