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
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0.2g
1% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
150mg
7% -
Total Carbohydrate
12g
4%-
Dietary Fiber
2g
7% -
Total Sugars
9g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
2g
-
Potassium
340mg
7%
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