Roasted Potatoes & Diced Beets

Servings: 4


  • 1 bunch (about 1.5 lbs or 4 cups) beets, peeled, trimmed and cut into 1-inch cubes
  • 12 oz (about 12) Baby Dutch Yellow Potatoes, whole, unpeeled
  • 4 Tbsp Oil


Preheat oven on 450 degrees.

Toss beets and potatoes in large bowl with basting oil; salt and pepper to taste. Arrange in single layer on baking sheet. Roast on center rack of oven until lightly browned, 50 min to 1 hour or until fork-tender.

Values per serving:
Calories: 210, Total Fat: 9 g
Fiber: 6 g