Try this Baked Beets - Thomas Keller recipe, or contribute your own.
Suggest a better descriptionWash and dry the trimmed beets. Place beets on the aluminum
foil with the shiny side of the foil up. Drizzle with oil.
Season with kosher salt and fold the foil to form a pouch.
Place the pouch in the baking dish with the folded side up.
Bake at 350°F for about 45 minutes to 1 1/2 hours, depending on beets. Test for doneness using
a paring knife, looking for no resistance. Beets easily stain
cutting boards and hands, so peel while still warm under
running water or wear gloves and work over parchment. Cut
beets into wedges, or any shape you like, and
take a moment to appreciate their beautiful, deep magenta
color.
Add beets to your mixing bowl. Add the minced shallot to
the beets, followed by Maldon salt, balsamic, extra virgin
olive oil, and chives, reserving a sprinkle of chives. Spoon
dressed beets into a serving bowl and finish with chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (944g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 413 | ||
Calories from Fat: 15 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 866.4mg | 30 % | |
Potassium 3066.3mg | 81 % | |
Total Carbohydrate 92g | 27 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 66.5g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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