Roasted Beets and Oranges with Herb Butter

Vegetarian
Gluten Free
Health score
3%
Roasted Beets and Oranges with Herb Butter
105 min.
4
202kcal

Suggestions


Indulge in the vibrant flavors of our Roasted Beets and Oranges with Herb Butter, a delightful side dish that perfectly balances earthy sweetness and zesty brightness. This vegetarian and gluten-free recipe is not only a feast for the eyes but also a nutritious addition to any meal. With a preparation time of just 105 minutes, you can easily impress your family and friends with this stunning dish.

The star ingredients, medium beets and fresh oranges, come together in a harmonious blend that elevates your dining experience. Roasting the beets enhances their natural sweetness while infusing them with a smoky depth, while the bright orange slices add a refreshing citrus note. The herb butter, infused with fresh parsley and rosemary, ties everything together, creating a rich and aromatic coating that will have everyone coming back for seconds.

Whether you're serving it alongside a hearty main course or enjoying it as a light meal on its own, this dish is sure to become a favorite. With only 202 calories per serving, you can savor every bite guilt-free. So, gather your ingredients and get ready to embark on a culinary adventure that celebrates the beauty of seasonal produce. Your taste buds will thank you!

Ingredients

  • lb beets peeled cut into 1-inch pieces
  • small cranberry-orange relish halved thinly sliced
  • tablespoons olive oil 
  • 0.3 teaspoon salt 
  • 0.3 teaspoon pepper freshly ground
  • tablespoons butter 
  • tablespoon parsley fresh italian chopped (flat-leaf)
  • tablespoon rosemary leaves fresh chopped
  • tablespoons orange juice 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • aluminum foil
  • tongs

Directions

  1. Heat oven to 400°F.
  2. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
  3. Place packet on cookie sheet.
  4. Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
  5. In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened.
  6. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.

Nutrition Facts

Calories202kcal
Protein4.29%
Fat67.55%
Carbs28.16%

Properties

Glycemic Index
68.13
Glycemic Load
6.34
Inflammation Score
-6
Nutrition Score
8.7573912480603%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
7.56mg
Naringenin
3.98mg
Apigenin
2.16mg
Luteolin
0.49mg
Kaempferol
0.05mg
Myricetin
0.19mg
Quercetin
0.28mg

Nutrients percent of daily need

Calories:202.36kcal
10.12%
Fat:15.8g
24.3%
Saturated Fat:6.42g
40.1%
Carbohydrates:14.81g
4.94%
Net Carbohydrates:10.91g
3.97%
Sugar:10.64g
11.82%
Cholesterol:22.58mg
7.53%
Sodium:302.25mg
13.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.26g
4.52%
Folate:135.76µg
33.94%
Vitamin C:24.01mg
29.11%
Vitamin K:21.79µg
20.75%
Manganese:0.4mg
20.15%
Fiber:3.9g
15.61%
Potassium:442.15mg
12.63%
Vitamin A:470.36IU
9.41%
Vitamin E:1.35mg
9.02%
Magnesium:30.8mg
7.7%
Iron:1.1mg
6.1%
Phosphorus:53.79mg
5.38%
Copper:0.1mg
5.22%
Vitamin B6:0.1mg
4.85%
Vitamin B1:0.07mg
4.36%
Vitamin B2:0.06mg
3.71%
Calcium:34.88mg
3.49%
Zinc:0.44mg
2.96%
Vitamin B5:0.27mg
2.73%
Vitamin B3:0.5mg
2.52%
Selenium:1.03µg
1.48%