Roasted Beets With Capers
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 2 cups kosher salt
- 12 small beets, tops trimmed, 12 small leaves reserved and minced (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon drained capers
- 1 tablespoon minced chives
- salt & freshly ground black pepper
Directions
- Preheat the oven to 425°. Spread the salt in a small roasting pan and set the beets on top.
- Transfer to the oven and roast for about 50 minutes, or until the beets are tender when pierced. Let cool for 20 minutes.
- While the beets are still warm, peel and cut them into wedges. In a medium bowl, combine the beets and their leaves with the olive oil, vinegar, capers and chives.
- Season with salt and pepper, toss and serve.
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