Roasted Beets and Shallots
- Makes: 2 servings
- Serving Size: 1/2cup
- Carb Grams Per Serving: 12
trimmed red and/or yellow small beets, quartered
small shallots, chopped
Dash ground black pepper
snipped fresh sage or tarragon
- Preheat oven to 425 degrees 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.
Nutrition Facts Per Serving:Servings Per Recipe: 2
PER SERVING: 93 cal., 5 g total fat (1 g sat. fat), 214 mg sodium, 12 g carb. (2 g fiber, 7 g sugars), 2 g pro.