Lemony Roasted Beets

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.

Lemony Roasted Beets

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes

Servings: 12 1/2 Cup Serving 

Ingredients

Beets

Instructions

  1. Turn on the oven to 425 degrees F.

  2. Wash beets, trim tops and bottoms and using a sharp knife, cut into 3/4" chunks.

  3. Place in a large bowl and drizzle with oil and seasonings. Toss to coat.

  4. 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.

  5. Roast for 20-30 minutes until the beets are fork tender.  Remove from the oven and set aside for 5 minutes to cool slightly. 

  6. Place the beets back into a large bowl and toss with fresh lemon juice. Crumble cheese over the beets and serve. 

Nutrition Facts

Optavia Counts Per Serving

Not On Program - Not On Program

Weight Watchers Points
Per Serving

4 Weight Watchers Points

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.


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