Directions:
- Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
- Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 875.93 Kcal (3667 kJ) | ||
| Calories from fat | 823.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.53g | 141% | |
|---|---|---|---|
| Cholesterol | 242.95mg | 81% | |
| Sodium | 130.79mg | 5% | |
| Potassium | 523.77mg | 11% | |
| Total Carbs | 15.32g | 5% | |
| Sugars | 10.66g | 43% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.5mg | 9% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 316.27 Kcal (1324 kJ) | ||
| Calories from fat | 297.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.05g | 141% | |
|---|---|---|---|
| Cholesterol | 87.72mg | 81% | |
| Sodium | 47.22mg | 5% | |
| Potassium | 189.12mg | 11% | |
| Total Carbs | 5.53g | 5% | |
| Sugars | 3.85g | 43% | |
| Dietary Fiber | 1.64g | 18% | |
| Protein | 1.5g | 8% | |
| Vitamin C | 3.2mg | 15% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.6mg | 9% | |
| Calcium | 19.2mg | 5% | |
* 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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