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RECIPE
8 INGREDIENTS9 STEPS2hr 15min

Loaded Baked Potato Beets

5.0
3 Ratings
These baked potato beets make for a festive single-serving side, or can be made with smaller beets as finger food bites for company.
Loaded Baked Potato Beets Recipe | SideChef
These baked potato beets make for a festive single-serving side, or can be made with smaller beets as finger food bites for company.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
2hr 15min
Total Time
1hr 50min
Active Time
$1.19
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
5 oz
Shiitake Mushrooms , thinly sliced
1/2 Tbsp
1/2 Tbsp
Gluten-Free Tamari Soy Sauce
4
Medium  Beets , scrubbed
about 1 1/2 lb total
to taste
3/4 cup
1 clove
Garlic , minced
1/4 cup
Minced  Fresh Chives
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Nutrition Per Serving

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CALORIES
135
FAT
5.2 g
PROTEIN
7.6 g
CARBS
16.0 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
On a parchment lined baking sheet, toss the Shiitake Mushrooms (5 oz) with the Olive Oil (1/2 Tbsp) and Gluten-Free Tamari Soy Sauce (1/2 Tbsp) .
Step 3
Arrange in an even layer and bake for 45 minutes, redistributing the mushrooms every 15 minutes, until they're medium brown and crispy.
Step 4
Meanwhile, tear 4 sheets of aluminum foil and place one of the Beets (4) in the center of each. Season lightly with salt and wrap so that there is no air escaping from the package.
Step 5
Place the beet packets in a baking dish and roast for 45 minutes, alongside the mushrooms.
Step 6
Turn the heat up to 400 degrees F (200 degrees C) and continue cooking until the skins are opaque and beginning to pucker, and a fork very easily pieces the flesh, about 45 minutes to 1 hour depending on the size. Set the beets aside until cool enough to touch.
Step 7
While the veggies roast, make the yogurt sauce: in a medium mixing bowl combine the Greek Yogurt (3/4 cup) , Garlic (1 clove) , Sea Salt (to taste) , and Fresh Chives (1/4 cup) , and stir until well-mixed.
Step 8
To serve, either cut the beets in half lengthwise or create a small divot on one side so there's a well for the toppings to sit.
Step 9
Add a dollop of the yogurt, sprinkle with the remaining chives, and crush the shiitake mushrooms with your hands over the tops like you would a crispy slice of bacon. Enjoy!
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Nutrition Per Serving
Calories
135
% Daily Value*
Fat
5.2 g
7%
Saturated Fat
1.6 g
8%
Trans Fat
--
--
Cholesterol
6.4 mg
2%
Carbohydrates
16.0 g
6%
Fiber
4.2 g
15%
Sugars
10.5 g
--
Protein
7.6 g
15%
Sodium
218.5 mg
10%
Vitamin D
0.1 µg
0%
Calcium
77.5 mg
6%
Iron
1.2 mg
7%
Potassium
560.8 mg
12%
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