Lemony Roasted Beets
(12) 1/2 Cup servings
10 minutes
20 minutes
American
Side Dish
I love red beets. Maybe it's my Russian heritage or maybe it's just because I truly LOVE things that are loaded with flavor, color and natural sweetness. Either way, beets are a truly great addition to any diet as they are delicious, easy to prepare and really, really good for you! Not to mention, they look gorgeous on the plate!
Once the beets are roasted, they can be used in many ways. In this recipe, I combine them with fresh lemon and feta cheese for a stand-alone side dish served warm or chilled. Leftovers can be used on greens (as above) to make a salad and pair well with nuts, grilled chicken or other proteins. Roast a batch of beets today and enjoy them all week!
It should be noted that red beets ARE high in natural sugars and do not lend themselves well to a carb-restricted diet. Once you have transitioned, however, they make a fabulous, high quality addition to any meal program. In the image below, they are served as a side dish with our Juicy Mediterranean Salmon recipe.
Happy Cooking!
Stacey
Ingredients
6 Cups red beets cut into 3/4" chunks
1 Tablespoon Stacey Hawkins Luscious Lemon Oil (or olive oil)
1/2 Cup crumbled feta cheese
1 Tablespoon Stacey Hawkins Dash of Desperation Seasoning (or salt, pepper, onion and garlic)
1 Tablespoon fresh lemon juice
Directions
Turn on the oven to 425° F.
Wash beets, trim tops and bottoms and using a sharp knife, cut into 3/4" chunks.
Place in a large bowl and drizzle with oil and seasonings. Toss to coat.
Pour beets onto a cookie sheet, making sure that they are only one layer thick and have some space in-between them to ensure even cooking.
Roast for 20-30 minutes until the beets are fork tender. Remove from the oven and set aside for 5 minutes to cool slightly.
Place the beets back into a large bowl and toss with fresh lemon juice. Crumble cheese over the beets and serve.
