Directions:
- Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
- Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
- Bake at 400° for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.1 Kcal (373 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 7% | |
|---|---|---|---|
| Sodium | 353.55mg | 15% | |
| Potassium | 371.39mg | 8% | |
| Total Carbs | 11.43g | 4% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.2mg | 6% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 74.92 Kcal (314 kJ) | ||
| Calories from fat | 34.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 7% | |
|---|---|---|---|
| Sodium | 297.28mg | 15% | |
| Potassium | 312.28mg | 8% | |
| Total Carbs | 9.61g | 4% | |
| Sugars | 6.67g | 32% | |
| Dietary Fiber | 2.91g | 14% | |
| Protein | 1.92g | 5% | |
| Vitamin C | 4.8mg | 10% | |
| Iron | 1mg | 6% | |
| Calcium | 16.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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