Thursday, 26 December 2013

Roasted Beets, Broccoli & Potatoes

This recipe is extremely easy to make and will complement any main dish. 


Start by draining a can of sliced beets and rising them in water. Next, in a bowl, mix together two cups of diced yellow, red and blue mini potatoes, two cups of broccoli florets and one and a half cups of canned sliced beets. Coat the veggies evenly with one tablespoon of olive oil and add salt & pepper to taste. 
On a foil lined baking sheet, disperse veggies evenly and roast in the oven for 40 minutes at 350oF. 
Remove from the oven and coat with one tablespoon of freshly squeezed lemon juice. Plate and serve! 
Roasted Beets, Broccoli & Potatoes
Makes 2 servings
2 cups Yellow, red and blue mini potatoes, diced
2 cups broccoli florets
1 1/2 cups Canned sliced beets, drained and rinsed
1 tbsp Extra virgin olive oil
1 tbsp Freshly squeezed lemon juice
Salt & pepper to taste 
  1. Preheat oven to 350oF.   
  2. Combine potatoes, broccoli and beets together in a bowl. 
  3. Coat evenly with olive oil. Add salt & pepper to taste. 
  4. Place on a foil lined baking sheet and roast for 40 minutes. 
  5. Remove from oven and coat with lemon juice. 
Makes 2 servings. Each serving is approximately 225 calories.