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!
- 2 heads garlic
- 6 medium beets, scrubbed & trimmed (about 1 1/4 lbs)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh tarragon (or 1 tsp dried)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Separate garlic cloves from head & peel.
- 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.
- Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
- Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
- Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
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!
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.
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.