I love beets no matter how they are prepared, but roasting them, as in this recipe with Italian flavors, intensifies the flavor. Use any color of beets you like, such as red or gold. See the notes below for roasting baby beets. If you purchase beets with the greens attached, serve the beets on a bed of sautéed beet tops, as in the similar and related recipes links. With or without the tops, roasted beets make a quick, easy, healthy and absolutely delicious side dish.
- 1-1/2 pounds medium beets, peeled and quartered
- 1 tablespoon olive oil
- 1 tablespoon minced fresh garlic
- Salt and pepper to taste
Preheat oven to 375° F. Place the beets on a sheet pan or in a baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 30 minutes. Serve hot or room temperature.
Notes: The beets can be roasted at a slightly higher or lower temperature if there is another dish in the oven, adjusting cooking time as needed. If you can get baby beets, scrub them and roast whole with the peel on. The peel is edible but, if you prefer, will slip off easily after roasting. If you have never worked with red beets, be aware of the fact that the juice will turn anything red. As a matter of fact, it is used as a natural, edible food dye. It is not a problem, but you should protect your clothing and work surface, as well as your hands, rinsing any stains immediately.
Similar and Related Recipes
Sautéed Beet Tops
Roasted Beet Salad with Goat Cheese and Vinaigrette
Roasted Carrots and Fennel with Romano Cheese