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Roasted Beets with Balsamic and Olive Oil

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By Betty Crocker Kitchens
Updated Mar 27, 2013
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Looking for a savory side dish! Then enjoy these sweet-and-sour roasted beets flavored with basil and vinegar.

Roasted Beets with Balsamic and Olive Oil

  • Prep Time 10 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 2 lb small beets (1 1/2 to 2 inches in diameter)
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 tablespoons extra-virgin or regular olive oil
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon balsamic vinegar

Instructions

  • Step 
    1
    Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
  • Step 
    2
    Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
  • Step 
    3
    Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
  • Step 
    4
    In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.

Nutrition

90 Calories
4 1/2g Total Fat
2g Protein
10g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
300mg
9%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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