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Roasted Beets and Shallots

Roasted Beets and Shallots

recipe ingredients
2 lbs. fresh beets, washed and trimmed
1/2 lb. shallots, peeled
1 Tbsp. vinegar
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper

recipe directions
Preheat oven to 400*F. Place the beets and shallots on a large sheet of aluminum foil and fold the edges together to seal tightly. Bake for 1 hour or until the beets are tender; remove from oven and allow to cool long enough to handle. Combine remaining ingredients and set aside. Remove skins from beets, then cut into chunks or wedges. Drizzle vinegar mixture over all and toss well.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
92 2 0 3 3 139 16 1
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