Recipe: Roasted Beets with Balsamic Vinegar and Herbs

Watch this beautiful side dish do a disappearing act

This easy, colorful dish makes a wonderful side that will vanish before your eyes! Plan ahead and make extra so you can enjoy these delicious beets for a few days.

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Ingredients

2 pounds fresh whole beets
1½ tablespoons balsamic vinegar
1½ tablespoons extra virgin olive oil
2 tablespoons finely diced red onion
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh parsley
½ teaspoon salt

Directions

1. Preheat oven to 350 degrees. Line a roasting pan with foil. Remove stems and place beets in pan. Cover with another piece of foil, and roast until easily pierced with a fork — about 1 hour for medium beets, longer if the beets are large.

2. Let beets cool slightly; while still warm, peel and cut into bite-sized chunks. Place beets in mixing bowl and lightly toss with balsamic vinegar, olive oil, red onion and salt. Place in shallow serving bowl. Top with chives and parsley.

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Nutrition information

Make 6 servings

Per serving (3/4 cup):

Calories
100 (35 calories from fat)
Total fat 4g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 310mg
Carbohydrate 15g
Dietary fiber 4g
Sugar 11g
Protein 3g

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From Prevent & Reverse Heart Disease, by Caldwell B. Esselstyn Jr., MD

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