Oh so good & healthy! Beets (and their tops) are power packed with heart healthy nutrients. Try this side dish for a change of pace, for snacking or your next barbecue.
6 red beets, washed and tops trimmed
Juice of 1 lemon
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup chopped roasted pistachios (optional)
Preheat the oven to 375 degrees F. or prep your grill or smoker.
Wrap each beet in a square of tin foil. Place on a sheet or tray and cook until tender. (30 min. depending on size). Once cool enough to handle, remove the skin.
Slice into 1/4-inch-thick slices using a mandoline or food processor. (Use a sharp chef’s knife if you don’t have a mandoline or food processor.)
Add the lemon juice and parsley to a small bowl and season with salt and pepper.
Drizzle in the olive oil while whisking.
Lay the beets on platter and drizzle with the vinaigrette. Sprinkle with the pistachios or serve them on the side for some salty crunch.
Calories: 150; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 144 milligrams