- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Serves
- 8
Ingredients
- 2
- bunches beets with leafy green tops (2 lb/1 kg)
- 3 tbsp
- canola oil, divided
- 45 mL
- 3 tbsp
- apple cider vinegar
- 45 mL
- 4 tsp
- Sensations by Compliments Whole Grain Dijon Mustard
- 20 mL
- 1 tbsp
- maple syrup
- 15 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
Method
- Step 1
- Preheat oven to 200°C (400°F). Slice off beet greens; set aside.
- Step 2
- Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
- Step 3
- Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.
- Step 4
- While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.
Tips
Look for bunch beets with bright, green leafy tops.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 100
- Fat:
- 5 g
- Carbs:
- 13 g
- Fibre:
- 4 g
- Sugar:
- 8 g
- Protein:
- 2 g
- Sodium:
- 330 mg
