As aired on March 8, 2012
Recipe courtesy of the American Heart Association
Serves 4; 1/2 cup per servingIngredients:
2 medium beets (about 5 ounces each), peeled, cut into 1/2-inch wedges, and patted dry with paper towels
3 small carrots (about 2 ounces each), cut crosswise into 2-inch pieces (not baby carrots)
1 medium red onion (about 4 ounces), cut into 1/2-inch wedges
2 teaspoons olive oil
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon saltDirections:
Preheat the oven to 425°F. Line a large baking sheet with aluminum foil to keep it from getting stained. Lightly spray the foil with cooking spray.
Put the beets, carrots, and onion wedges on the foil. Drizzle the oil and sprinkle the oregano and salt over the vegetables, tossing gently to coat. Arrange the vegetables in a single layer so they don't touch.
Bake for 15 minutes. Stir. Bake for 10 minutes, or until the vegetables are just tender when pierced with a fork.
Cook's Tip: Avoid getting beet stains on your hands by peeling the beets under cold running water.Nutrients Per Serving:
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 0 mg
Sodium 155 mg
Carbohydrates 14 g
Fiber 4 g
Sugars 9 g
Protein 2 gDietary Exchanges:
3 vegetable, 1/2 fat
This recipe is reprinted with permission from Recipes for the Heart, Copyright © 2012 by the American Heart Association. Published by Publications International, Ltd. Available on shopgored.com starting mid-February, while supplies last.