1. Preheat oven to 400 degrees
2. Cut off the top of the beats. Cover them in aluminum foil and place in a glass baking dish. Roast for approximately an hour, or until they are soft and the skin peels off easily.
3. Over a bed of spinach with chopped roasted beets, sliced bell peppers, and balsamic vinegar.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 56.4mg||2 %|
|Potassium 397.7mg||10 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 1.2g|
|Protein 2g||3 %|
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Calories per serving: 17
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