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Roasted Beets and Shallots

Roasted Beets and Shallots

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Rated: 0
  • Makes: 2 servings
  • Prep 15 mins
  • Roast 30 mins
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 12

Ingredients

  • 6 ounces trimmed red and/or yellow small beets, quartered
  • 2 small shallots, chopped
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • Dash ground black pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon snipped fresh sage or tarragon

Directions

  1. 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.
  2. 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.

Diabetic Exchanges

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