Low Sodium Roasted Beet Spread with Lemon & Herbs

Total time1 hr 15 min

Prep time15 min

Cook time50 min

Low Sodium Roasted Beet Spread with Lemon & Herbs

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Ingredients

6 servings

1 lb fresh beets (about 3 medium), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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3 tbsp olive oil, divided
2 tbsp garlic-infused olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp ground cumin
¼ tsp sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp of the olive oil total, and wrap each beet tightly in its foil. Set the wrapped beets on a baking sheet.
2
Roast the beets for 45–55 minutes, until a paring knife slides through the center of the largest beet with no resistance. Remove from the oven and let the beets rest in their foil packets for 10 minutes.

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