Mediterranean Food: Roasted Beets with Lemon Vinaigrette
Earthy beets are a beautiful side dish when roasted, peeled, and topped with a lemony vinaigrette and fresh parsley.
- 6 beets, trimmed of greens and roots
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 garlic clove, peeled and minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf Italian parsley
Spray a baking dish with nonstick cooking spray. Place the beets in the dish and cover tightly with foil. Preheat oven to 400°F. Bake the beets for about 1 hour or until they are tender when pierced with a fork or thin knife. Remove from oven and allow to cool to the touch.
Meanwhile, in a small bowl whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper for the dressing. When the beets are cool enough to handle, peel and slice the beets, arranging the slices on a platter. Drizzle with vinaigrette and garnish with parsley.
NUTRITION IN A BOX
Per each beet with 1 teaspoon vinaigrette:
- Calories: 69
- Fat: 6 g (0 g EPA, 0 g DHA, < 1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 222 mg
- Carbohydrate: 4 g
- Dietary Fiber: 1 g
- Sugars: <1 g
- Protein: 1 g
Excerpt from Prevent a Second Heart Attack– 8 Foods, 8 Weeks to Reverse Heart Disease – inspired by the heart-healthy, time-proven Mediterranean diet.
By following the straightforward, eight-point program in Prevent a Second Heart Attack Book, you can reduce your risk of a second heart attack by up to 70 percent.