Roasted Chioggia Beets
These roasted chioggia beets are naturally sweet and make a great healthy side dish.
Servings 4 servings
Calories 105kcal
Ingredients
- 1 ½ lbs Chioggia beets, chopped into ½-inch thick pieces
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp dried rosemary
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, add the chopped beets, olive oil, salt, pepper, and rosemary. Toss everything well to evenly coat the beets in the oil and seasonings.
- Pour the beets onto a baking sheet and spread to a single layer. Bake at 375 degrees F for 35-40 minutes, stirring once halfway through, until the beets are tender. Enjoy!
Notes
You don’t need to peel the beets; the skin is edible and hardly noticeable after roasting. Just scrub them well with a vegetable brush under running water prior to chopping.
Nutrition analysis (approximate per serving): 105 calories, 4 g fat, 0.5 g saturated fat, 280 mg sodium, 16.5 g carbohydrate, 5 g fiber, 11.5 g sugar, 3 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 9%, Potassium: 12%
Nutrition
Calories: 105kcal