Roasted beets are easy to prepare and handy to have on hand in your fridge. Slice them for your salad, or feature them in a side dish — embellished with a few simple ingredients — as shown here!
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8 small beets (about 1 pound when trimmed)
1/2 cup fresh orange juice
2 tablespoons raspberry vinegar
1 large navel orange, peeled and segmented
Kosher salt (optional)
Freshly ground pepper
- Preheat oven to 400º F. If greens are still attached to the beets, trim to within 1 inch, and reserve for another use. Trim off roots. Scrub beets, but do not peel. Wrap each beet in a square piece of aluminum foil, and put in a baking dish.
- Bake until beets are tender (30 to 40 minutes). Remove from oven, and cool slightly (until you can gently slip off the skins). Cut beets in halves or quarters, depending on size.
- Combine orange juice and vinegar in a saucepan. Add the beets, and reheat over medium heat. Stir in orange sections. Sprinkle with salt (if using) and pepper. Transfer to a serving dish, and serve warm.
Nutrition information (per serving)
Makes 4 servings
Calories: 100 (0% calories from fat)
Total fat: 0 g
Saturated fat: 0 g
Protein: 3 g
Carbohydrate: 23 g
Dietary fiber: 5 g
Cholesterol: 0 mg
Sodium: 130 mg
Potassium: 653 mg
—Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.
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