Roasted Beets with Mustard

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

Nutrition Profile

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

Preheat oven to 425°F.
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.
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.

Nutrition Bonus: Folate (63% daily value), Vitamin C (23% dv), Potassium (22% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat