Roasted Beets with Mustard

http://www.eatingwell.com/recipes/roasted_beets_with_mustard.html

Try a variety of beets in this dish. The simple Dijon vinaigrette really makes the earthy beet flavor sing.

4 servings | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

• 2 pounds small beets, (12-16 beets)
• 2 teaspoons extra-virgin olive oil
• 1/4 cup sliced scallions
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• Salt & freshly ground pepper, to taste

Preparation

1. Preheat oven to 425°F.
2. Discard greens from beets and cut off the stems and root ends. Scrub the beets well and cut in half lengthwise. Toss the beets with oil on a baking sheet with sides. Arrange cut-side down and roast until tender when pierced with a fork, about 30 minutes. Let cool for 5 minutes, then peel off and discard the skins.
3. Cut the beets into matchsticks. Place in a serving bowl and toss with scallions, mustard and lemon juice. Season with salt and pepper.

Nutrition

Per serving : 122 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 4 g Protein; 7 g Fiber; 348 mg Sodium; 759 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat