Roasted Beets with Mustard

2 Ratings
  • 5 0
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary

total:
50 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • 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 Facts

Per Serving:
122 calories; protein 3.8g; carbohydrates 22.5g; dietary fiber 6.5g; sugars 15.6g; fat 2.7g; saturated fat 0.4g; vitamin a iu 137.8IU; vitamin c 13.8mg; folate 252mcg; calcium 41.4mg; iron 1.9mg; magnesium 53.8mg; potassium 759.3mg; sodium 420.8mg; thiamin 0.1mg.
Exchanges:

2 vegetable, 1 fat
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