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Level
very easy
Prep Time
10 min
Total Time
75 min
Serves
8

Ingredients

2
bunches beets with leafy green tops (2 lb/1 kg)
3 tbsp
canola oil, divided
45 mL
3 tbsp
apple cider vinegar
45 mL
4 tsp
Sensations by Compliments Whole Grain Dijon Mustard
20 mL
1 tbsp
maple syrup
15 mL
1/2 tsp
each salt and pepper
2 mL

Directions

Step 1
Preheat oven to 200°C (400°F). Slice off beet greens; set aside.
Step 2
Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
Step 3
Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.
Step 4
While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.

Tip

Look for bunch beets with bright, green leafy tops.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
100
Fat:
5
Saturated Fat:
0
Carbs:
13
Fibre:
4
Sugar:
8
Cholesterol:
0 mg
Protein:
2
Sodium:
330 mg
Potassium:
0