Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!

Ingredients Nutrition


  1. Separate garlic cloves from head & peel.
  2. Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
  3. Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
  4. Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
  5. Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
Most Helpful

5 5

I'm not a fan of tarragon, so I nixed that. Instead I squeezed some lemon juice in with the olive oil while sauteing and increased the pepper. This was my 1st time trying beets NOT out of a can & WOW! These are great! Wear gloves while preparing if you don't wont red fingers. This is how I will prepare fresh beets from here on out. Yum!

5 5

We really liked this. The beets from our local farmer's market were rather large, so I cut most of them in half before roasting them. I took the garlic out of the oven after about 35-40 minutes because it was drying out and left the beets in for about an hour and twenty minutes total. The beets were moist and delicious.

5 5

We loved this recipe. Yummy! But...I think next time, I will cook the beets and garlic separately. I found that while the beets were not quite cooked, the garlic was sticking to the tin foil...even after spraying it with Pam. I took another's comment and mashed some of the roasted garlic into the olive oil. Thank you CountryLady for a wonderful recipe.