Beets are packed full of vitamins and minerals, and they're delicious, too. Roasting beets brings out their natural sweetness. This healthy and full-of-flavor side dish combines beets with mild shallots.
Nutrition per serving may change if servings are adjusted.
6 ounces trimmed red and/or yellow small beets, quartered
2 small shallots, chopped
2 teaspoons olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
2 teaspoons lemon juice
1 teaspoon snipped fresh sage or tarragon
Preheat oven to 425°F. Arrange beets and shallots in a single layer in a 2-quart square baking dish. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.
Cover with foil and roast for 20 minutes. Uncover and roast for 10 to 15 minutes more or until beets are tender. Cool completely. Peel the beets. Drizzle beets and shallots with lemon juice; sprinkle with sage.