Roasted Beets
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 22young beets, about the size of an apricot (Craft uses a combination of red, gold and chiogga beets), trimmed and scrubbed
- 4tablespoons extra-virgin olive oil, plus more for garnish
- Kosher salt and freshly ground pepper
- 2teaspoons thinly sliced chives
- Fleur de sel
Nutritional analysis per serving (1 servings)
853 calories; 57 grams fat; 8 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 6 grams polyunsaturated fat; 87 grams carbohydrates; 16 grams dietary fiber; 71 grams sugars; 11 grams protein; 1927 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. In a large bowl, toss the beets to coat with the olive oil and season with salt and pepper. Wrap beets in aluminum foil, keeping the different color varieties separate. Put aluminum pouches in the oven and roast about 1 hour until tender, when easily pierced with a paring knife. Remove from oven. While beets are still slightly warm, remove the outer skin by rubbing them gently with a towel.
- Step 2
To serve, preheat oven to 350. Warm olive oil in a saute pan over medium heat. Add beets. Place in the oven. Heat through, about 10 minutes, drain on paper towels to remove extra olive oil and arrange on a plate. Sprinkle with chives and a few pinches of fleur de sel.
Private Notes
Comments
Delicious! No foil but covered the baking pan and added 1/2 c water. No draining on paper towels. Ate with skin and tail and a few inches of stems. The leaves and rest of the stems were sauteed and eaten, too!
Made this with regular sized beets, peeled and sliced to the recommended size, in a casserole dish, covered with foil. So not really this recipe at all, but a nice change from our usual roasted beets with direct heat.
Delicious! No foil but covered the baking pan and added 1/2 c water. No draining on paper towels. Ate with skin and tail and a few inches of stems. The leaves and rest of the stems were sauteed and eaten, too!
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