CHEF JEFF — ONE BYTE AT A TIME: Roasted BeetsThis entry would be good alone or in other things such as soup, salad or pickles.
By: Herald Staff Report,
This entry would be good alone or in other things such as soup, salad or pickles.
2 pounds fresh beets, leaves and most of the stems removed
2 tablespoons olive oil
Freshly ground black pepper
Fresh rosemary, thyme or sage
Preheat oven to 350 degrees. Wash beets; place on sheets of foil, sorting them by size. Drizzle with oil then sprinkle with salt, pepper. Add sprig of rosemary, several sprigs of thyme or 3 or 4 sages leaves to each sheet; wrap foil loosely around beets. Roast beets, checking for doneness after 30 minutes. Beets are done when paring knife slides in and out with little resistance. Larger beets will take longer to cook.
Yield: Serves 8.
Approximate nutritional analysis per serving: 65 calories, 3.5 grams fat (0.5 grams saturated), no cholesterol, 1 gram protein, 7 grams carbohydrates, 5 grams sugar, 2 grams fiber, 60 milligrams sodium; 10 milligrams calcium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.