Recipe courtesy of Marc Murphy
Oven Roasted Beets with Fresh Horseradish and Herbs
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 69
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 69
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
Ingredients
Directions
- Preheat oven to 375 degrees F.
- Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.
