Roasting is my favorite way to make beets. Create a foil envelope and enclose the beets with a bit of olive oil, balsamic vinegar, a few whole cloves of garlic (skins still intact), and any fresh herbs you may have lying around (thyme complements nicely). The beets can be whole or quartered, with or without skin; cut them as you prefer. The smaller the beets, the quicker the cooking time.
I didn’t have any fresh herbs on hand so I used crushed red pepper flakes instead. Ditto goes with the balsamic; I used champagne vinegar. Don’t be skimpy with your vinegar — it caramelizes on the beets and makes the dish.
I cut my beets into eighths. A few larger chunks were paired down further still. I then roasted them at 425F for roughly 50 minutes. Cook to your liking, until beets and garlic are soft and fragrant.
Easy, healthy, no-brainer.
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