Roasted beets with orange sauce

Yield: 4 servings
Serving size: 1 cup beets


  • 1½ pounds small beets, leaves trimmed, beets peeled and cut into four chunks
  • 1 teaspoon olive oil
  • 1 orange, rinsed (for peel and juice)
  • ½ teaspoon anise seeds (optional)


  1. Preheat oven to 450°F.
  2. In a medium bowl, toss the beets with the olive oil until well coated.
  3. Spread beets on a baking sheet in a single layer.
  4. Bake 30 to 40 minutes. When done, beets should be easy to pierce with a sharp knife.
  5. 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.
  6. When the beets are tender, return them to the tossing bowl. Pour the juice mixture over the beets. Mix well to coat, and serve.

Nutrition information, per serving

Calories 59; total fat 0 g; saturated fat 0 g; cholesterol 0 mg; sodium 88 mg; total fiber 4 g; protein 2 g; carbohydrates 12 g; potassium 387 mg
Recipes courtesy of "Keep the Beat Recipes" from the National Heart, Lung and Blood Institute.