|2||large beets, trimmed and peeled (about 1.8 lb/0.8 kg)|
|2 tbsp||olive oil|
|1/8 tsp||sea salt|
|2 tbsp||balsamic vinegar|
Preheat oven to 375°F (190°C).
Slice peeled and washed beets in half lengthwise; cut into ¼-inch slices. Place beets in a large mixing bowl; toss with 1 tbsp olive oil and sea salt. Arrange beets in a single layer on a baking sheet. Place in the oven the bake until beets are firm, but can easily be pierced with a fork, about 45-55 minutes.
Meanwhile in small saucepan whisk together 1 tbsp olive oil, balsamic vinegar and honey. Bring to a rolling boil over medium-high heat. Remove from heat.
When beets are cooked, remove from oven and arrange on a serving dish; drizzle with honey balsamic glaze. Serve warm.
Serves 6. Per serving: 123 cal, 2 g pro, 5 g total fat (1 g saturated fat), 19 g carb, 3 g fibre, 0 mg chol, 154 mg sodium
Excellent source of: folate
Good source of: potassium
Low in saturated fat and cholesterol
Source: Leslie Beck's Longevity Diet