ROASTED BEETS AND ORANGES WITH HERB BUTTER

Roasted Beets and Oranges with Herb Butter image

Provided by Betty Crocker Kitchens

Time 1h45m

Yield 4

Number Of Ingredients 9

4 medium beets (about 1 lb), peeled, cut into 1-inch pieces
1 small orange, halved, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons butter
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh rosemary leaves
2 tablespoons orange juice

Steps:

Heat oven to 400°F. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place packet on cookie sheet.
Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.

Nutrition Facts : Calories 196, Carbohydrate 13 1/2 g, Fat 3, Fiber 2 1/2 g, Protein 2 g, SaturatedFat 6 1/2 g, ServingSize 1 Serving, Sodium 300 mg