• Serves
  • 59

Dietician's Tip: If you don't want to peel hot beets, you can peel and cut raw beets, toss with oil and seasonings and roast for about 25 minutes.


  • 2 medium golden or red beets, washed and trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


Heat the oven to 400 F. Wrap beets in aluminum foil and bake for 40 minutes or until tender. Set aside to cool slightly. Peel the beets and cut beets into medium-sized chunks. In a medium bowl, combine the cooked beets, oil, thyme, salt and pepper. Place on a baking sheet and roast in the oven for an additional 5 to 10 minutes until hot.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 59
  • Cholesterol 0 mg
  • Monounsaturated fat 2 g
  • Saturated fat 0 g
  • Sodium 176 mg
  • Total carbohydrate 7 g
  • Dietary fiber 2 g
  • Protein 1 g
  • Serving size 1/2 cup
  • Total fat 3 g
  • Fats and oils 1
  • Vegetables 1
  • Fats 1
  • Nonstarchy vegetables 1
Last Updated: 04-23-2016
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