Roasted Radishes & Golden Beets- cook for your life- anti-cancer recipes

Roasted Radishes & Golden Beets

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

The golden beets and pink radishes in this Roasted Radishes & Golden Beets recipe make a dish that is pleasing to the eyes and palate. Roasting deepens the flavor of both vegetables to perfection....


Ingredients

  • 1 bunch radishes, stems removed
  • 12 ounces golden beets, peeled
  • 3 whole garlic cloves
  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • Salt and pepper, to taste
  • Lemon juice
  • Plain Greek yogurt (optional)

Nutrition Facts

Calories

106 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

10 g

Sugar

6 g

Fiber

3 g

Protein

2 g

Sodium

290 mg

Directions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside. 
  2. Cut the radishes in half or quarters, depending on size. Peel and quarter the golden beets.
  3. In a large bowl, toss the radishes, beets and garlic with the olive oil, paprika, a generous pinch of salt and pepper. Transfer to the prepared baking sheet.
  4. Bake for 15 minutes, turning halfway through, or until the beets are tender and the radishes are golden. Cool slightly on the baking sheet, then top with a squeeze of lemon juice. Serve with yogurt.

Chef Tips

Try to make the vegetables a similar size for even cooking. If the beets are large, you may need to cut them into smaller units than quarters.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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