Lemon and Garlic Roasted Beets

Ingredients

• 1 pound beets--peeled halved sliced
• 4 medium garlic cloves thinly sliced
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon lemon zest finely grated
• 0.5 teaspoon olive oil 
• 6 servings salt and pepper freshly ground
• 0.3 teaspoon sugar 

Equipment

• baking paper
• oven
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 37
2. In an 8-inch square nonreactive baking dish, toss the beets with the garlic, lemon juice, lemon zest, oil, and sugar. Season with salt and pepper and spread the beets in a single layer. Spray an 8-inch piece of parchment paper lightly with olive oil cooking spray and set it oiled-side down on the beets. Cover tightly with foil and roast, shaking the pan occasionally, for about 40 minutes, until the beets are tender.
3. Serve the beets warm or hot.
4. Make Ahead: The beets can be prepared up to 1 day ahead; cover and refrigerate. Rewarm before serving.
5. Notes: ONE SERVING: Calories 217 kcal, Protein 9 gm, Carbohydrate 41 gm, Cholesterol 35 mg, Total Fat 6 gm, Saturated Fat .64 gm