Recipe: Roasted Beets

Roasted Beets
Source: The American Institute for Cancer Research
Makes 4 servings

The sweetness of the beets in the following dish is complemented by a zesty vinaigrette. Whether served as an appetizer or a salad, this brilliant combination of ruby red and bright emerald green makes a memorable presentation.

Canola oil spray
4 medium beets, scrubbed and trimmed of stems and roots
1/2 Tbsp. minced shallot or mild onion
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1/2 tsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 head Bibb or butterhead lettuce, leaves separated, washed and dried

Preheat oven to 375 degrees. Lightly coat with oil spray four squares of foil large enough to wrap beets. Place each beet on a foil square. Pinch together and seal foil edges to form a pocket. Keeping them spaced apart, stand beets on a wire rack set inside a rimmed baking pan.

Bake until tender when pierced with fork, about 1 to 1 1/2 hours.

Peel back foil to expose beets and let stand until beets are cool enough to handle but still warm. Remove skins. (To avoid stained hands, use disposable gloves while slipping off the skin with a paring knife.) Cut beets into thin wedges.

In small bowl, make dressing by whisking together shallot, olive oil, juices and mustard until well combined. Add salt and pepper to taste.

Arrange lettuce leaves on a serving plate. Arrange beets on top in pinwheel fashion. (If desired, beets can first be re-heated in microwave oven.) Drizzle dressing over beets and lettuce.

Per serving: 91 calories, 4 g. fat (less than 1 g. saturated fat), 13 g. carbohydrate, 3 g. protein, 4 g. dietary fiber, 113 mg. sodium.