Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 1/2 lbs. small beets, leaves trimmed, each peeled and cut into four chunks
- 1 teaspoon olive oil
- 1 orange, rinsed (for peel and juice)
- 1/2 teaspoon anise seeds (optional)
Ingredients
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Instructions
- Preheat oven to 450 °F. Cover a baking sheet with aluminum foil for easy cleanup.
- In a medium bowl, toss the beets with the olive oil until well coated.
- Spread beets on baking sheet in a single layer.
- Bake 30–40 minutes. When done, beets should be easily pierced with a sharp knife.
- While beets bake, grate the zest from the orange. Place in a small bowl. Cut the orange in half. Squeeze the juice (about ½ cup) into the bowl with the orange zest. (Use a large spoon to press the inside of the orange to extract more juice.) Add anise seeds (optional). Set aside.
- When the beets are tender, return them to the tossing bowl. Pour the juice mixture over the beets. Mix well to coat, and serve.
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