Recipe courtesy of Harvard University Dining Services
Serves 4
• 4 medium beets, washed, peeled, and diced into roughly 1-inch pieces
• 1 tablespoon canola oil
• Salt (optional) and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon finely chopped fresh parsley
Preheat oven to 375° F.
Toss the beets with oil, salt (if desired), and pepper to coat evenly.
Place the beets in a baking dish and roast for 25 to 30 minutes, or until tender when pierced with a fork.
Remove the beets from the oven, add vinegar, and mix right away with a spatula, scraping any caramelized bits off the bottom of the dish.
Transfer beets to a serving dish, garnish with fresh parsley, and serve.
Nutritional information per serving:
Calories: 60⁄ Protein: 1 g⁄ Carbohydrate: 6 g⁄ Fiber: 1 g⁄ Sodium: 40 mg
Saturated fat: 0 g⁄ Polyunsaturated fat: 1 g⁄ Monounsaturated fat: 2 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg
