Garlic-Flavored Roasted Beets

1 Reviews
100% would make this recipe again

Beets' distinctive earthy flavor is enhanced by garlic in this very simple recipe.

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Preparation : 5 min Cooking : 1 h
100 calories/serving

Ingredients

4 beetroots 500 g
parchment paper
aluminum foil
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 clove garlic, finely chopped

Method

  1. Preheat the oven to 205°C/400°F or the outdoor grill.
  2. Prepare the beets. Place a sheet of parchment paper on top of a similarly sized piece of aluminum foil, then place the beets in the centre of the parchment paper. Fold the aluminum foil / parchment paper over the beets to enclose them, then place the packet on a baking sheet and roast it in the middle of the oven for about 1 h. The beets can be pierced, through the foil on the top of the packet, to check for doneness. Alternatively, the beets may be cooked on an outdoor grill.
  3. Remove the beets from the oven, let them cool down about 10 min, then rub off the skins and discard them. Grate the beets then put them in a salad bowl.
  4. Drizzle the beets with oil. Season with salt and pepper to taste, add the garlic, then toss. Serve.

Observations

Beets can be cooked up to 5 days in advance.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

100

Fat

7 g

11 %

Saturated 0.9 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

8 g

3 %

Fibre

2 g

6 %

Sugars

6 g

Net Carbs

6 g

Protein

1 g

Vitamin A

0 %

Vitamin C

7 %

Calcium

1 %

Iron

5 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Bake | Barbecue/Broil/Grill

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