Roasted Rosemary Beets
10 minutes
5 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 187 |
| Fat: | 14 g |
| Carbohydrates: | 15 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 652 mg |
| Fiber: | 5 g |
| Sugars: | 11 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp fresh Rosemary, chopped
- 333 Beets, chopped
- 1/2 tsp1/2 tsp1/2 tsp Salt, (and black pepper, if not following AIP)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to roast at 400°F.
- In a baking dish, toss beets in olive oil, salt, pepper, and rosemary.
- Roast beets for 35 minutes, or until crispy on the outside and tender in the center.
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