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Roasted Beets with Lemon and Dill
15 min prep time
1 hr cook time
4servings
Recipe by
Toby Amidor, MS, RD, CDN, FAND
Source
The Create-Your-Plate Diabetes Cookbook
Photo by
Photography by Terry Doran; food styling by Annie Whyte; styled by Maddison Beck; art direction by Haleigh Eason
How to Make Roasted Beets with Lemon and Dill
Beets may be a little messy to prepare, but they're well worth it! They are nutrition powerouses, rich in antioxodants and shown to help fight inflammation. Oh, and they're also delicious! Pair this flavorful side dish with a lean protein, like this Mustard-Herb Roasted Pork Tenderloin.
15 min prep time
1 hr cook time
4servings
3/4 cups
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Step-By-Step Instructions:
- Preheat the oven to 450° F. Coat a baking dish with nonstick cooking spray.
- Wash the beets, then pierce each beet several times with a fork and place in the prepared baking dish. Cover with aluminum foil and bake until a fork can pierce the beets with ease, about 1 hour. Remove the baking dish from the oven and allow the beets to cool for 15 minutes. Remove the skin and cut the beets into ¼-inch slices.
- Zest the lemon half (set the zest aside), then use a paring knife to remove the remaining skin and pith (white part) of the halved lemon. Cut in between the membranes to release the lemon segments, and then chop.
- In a medium bowl, combine the canola oil and cumin. Add the beets, lemon zest, chopped lemon, onion, dill, salt, and pepper and gently toss together. Transfer to a serving dish and serve warm.
Nutrition facts
4 Servings
-
Serving Size
3/4 cups
- Amount per serving Calories 70
-
Total Fat
2g
- Saturated Fat 0.2g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 150mg
-
Total Carbohydrate
12g
- Dietary Fiber 2g
- Total Sugars 9g
- Added Sugars 0g
- Protein 2g
- Potassium 340mg
- Phosphorous 45mg
Ingredients
black pepper
to taste
salt
1/8 tsp
fresh dill
1/4 cup
red onion (finely chopped)
1/4 med
ground cumin
1/2 tsp
canola oil
1/2 tbsp
lemon
1/2
fresh beets (without greens)
1 lbs
nonstick cooking spray
1
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