OVEN-ROASTED BEETS AND GARLIC

4 large beets (2 1/2 diameter), trimmed, peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 tablespoon minced thyme
2 teaspoons olive oil
1/4 cup plus 1 tablespoon orange juice

Preheat oven to 375. In a 9 x 13 baking pan, combine the beets, garlic, half the thyme and the oil. In a small bowl, combine orange juice and 2 tablespoons water; pour over beets. Cover with foil and roast until tender, 45-50 minutes. Remove foil; roast 10 minutes longer. Serve, sprinkled with remaining thyme.

(from Weight Watchers New Complete Cookbook, 1998, recommended by CSA member, Karen Braunwart)

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