ROASTED BEETS WITH BALSAMIC AND OLIVE OIL

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Roasted Beets with Balsamic and Olive Oil image

Looking for a savory side dish! Then enjoy these sweet-and-sour roasted beets flavored with basil and vinegar.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 6

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

Steps:

  • Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
  • Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
  • 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.
  • In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 9 g, TransFat 0 g

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