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.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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
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.
Make 6 servings
Per serving (3/4 cup):
100 (35 calories from fat)
Total fat 4g
Saturated fat 0.5g
Dietary fiber 4g
From Prevent & Reverse Heart Disease, by Caldwell B. Esselstyn Jr., MD