CHEF JEFF — ONE BYTE AT A TIME: Roasted Beets

This entry would be good alone or in other things such as soup, salad or pickles.

Roasted Beets

2 pounds fresh beets, leaves and most of the stems removed

2 tablespoons olive oil

Salt

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.

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