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Add a photoRoasted Golden Beets with Orange Pepper Vinaigrette are caramelized, sweet citrus, beet rounds of healthy goodness.
Ingredientes
- 1 pound golden beets
- 2 Tablespoon olive oil
- ¼ cup water
- Orange Pepper Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon orange zest
- ⅛ cup fresh squeezed orange juice
- 1 teaspoon honey
- ¼ teaspoon crushed red pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ red onion, sliced very thinly, about ½ cup sliced
- 1 Tablespoon fresh parsley, chopped
Direcciones
- Preheat the oven to 400°.
- Trim off the beet greens. Wash the beets well. Using a sharp knife, slice off the top and bottom parts of the beets and discard, do not peel. Place the beets in a shallow baking dish. In a small bowl, stir together the olive oil and water. Pour the mixture over the beets and toss to coat them completely. Cover the dish with aluminum foil and bake until the beets are tender when pierced with a skewer, 45 to 55 minutes. Remove from the oven, uncover and let cool for 10 minutes.
- Peel the beets by slipping off the skins, and then cut them crosswise into thin ¼” slices.
- To make the vinaigrette, whisk together the oil and balsamic vinegar. Add the zest, orange juice, honey, red pepper, salt and pepper and continue whisking until well combined. Place in the fridge until ready to use.
- When ready to serve, drizzle the vinaigrette over the plated beets and toss gently with the sliced onion. Season with parsley, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 150 | 74% |
| Total Fat 17.03g | 21% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 210mg | 9% |
| Potassium 290mg | 8% |
| Total Carbs 12.27g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 9.28g | 6% |
| Protein 1.47g | 2% |
