4 large beets, trimmed, peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 TBS minced thyme
2 tsp olive oil
1/4 cup + 1 TBS orange juice
Directions: Preheat the oven to 375. In a 9×13” baking pan, combine the beets, garlic, half of the thyme and the oil. In a small bowl, combine the orange juice and 2 TBS water; pour over the beets. Cover with foil and roast until tender, 45-50 minutes. Remove the foil; roast 10 minutes longer. Serve, sprinkled with the remaining thyme.
Serves 4 Per serving: 65 calories, 2 g fat, 1 g. protein, 10 g carbohydrates, 43 mg sodium.