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1
Preheat the oven to 425F.
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2
Cut off all but 1 to 2 inches of the beet stems, and dont cut off the root ends.
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3
(This helps retain flavor and keep the color from bleeding.)
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4
Put the beets on a rimmed baking sheet.
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5
Drizzle with the oil.
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6
Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife.
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7
Let cool on the baking sheet for 10 minutes.
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8
Discard the root ends.
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9
Peel the beets, discarding the skins.
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10
Cut the beets crosswise into 1/8- to 1/4-inch slices.
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11
Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
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12
In a small saucepan, stir together the remaining ingredients.
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13
Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes.
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14
Pour over the beets, making sure all the beets are coated.
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15
Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid.
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16
Drain and discard the marinade before serving the beets.
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17
Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets.
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18
If you dont use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
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19
(Per Serving)
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20
Calories: 56
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21
Total Fat: 1.5g
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22
Saturated: 0.0g
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23
Trans: 0.0g
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24
Polyunsaturated: 0.0g
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25
Monounsaturated: 1.0g
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26
Cholesterol: 0mg
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27
Sodium: 66mg
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28
Carbohydrates: 10g
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29
Fiber: 3g
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30
Sugars: 7g
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31
Protein: 2g
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32
Dietary Exchanges
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33
2 Vegetable
