ROASTED BEETS WITH BALSAMIC AND OLIVE OIL

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

Time 1h20m

Yield 6

Number Of Ingredients 6

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

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