Roasted Beets with Pumpkin Balsamic Vinaigrette

30 min
4 servings
$1.37/serving

Roasted root vegetables can be daunting as they take time to perfect. Pre-steaming your vegetables will significantly cut down the prep time so you can enjoy perfectly roasted vegetables more quickly!

Perfectly Balance Your Plate

Serve with 1 cup roast potatoes or squash, and 4 oz (113 g) lean protein.

Ingredients

4 medium beets

2 tbsp each balsamic vinegar and olive oil

2 tbsp maple syrup or honey

2 tbspPumpkin Spice Latte Mix

Toppings (optional): Sea Salt, pomegranate seeds

Preparation

Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
Peel and chop beets into bite-sized pieces. Place in Multipurpose Steamer. Cover and microwave for 10 min or until softened.
Meanwhile, in a small bowl, combine vinegar, oil, syrup, and mix.
Toss steamed beets with vinegar mixture and transfer to pan, reserving some of the liquid. Bake 15 min.
Transfer to serving dish and drizzle with reserved liquid. Add toppings, if desired.

Nutritional Information

Per serving: Calories 140, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 20 g (Fibre 2 g, Sugars 16 g), Protein 2 g.

Tips

Serve roasted beets over salad greens to make a warm, winter salad.

Raw red beets can leave dark stains on your skin; to avoid this, wear a food safe glove while prepping beets.

Shop This Recipe

Pumpkin Spice Latte Mix

Sheet Pan

Sheet Pan Liner

Multipurpose Steamer