Roasted Beets and Garlic
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You can roast more than one color of beets, such as golden and red at the same time. Just remember to wrap each color individually in foil to prevent them from bleeding into each other. From Canadian Living Magazine.
- Ready In:
- 1hr 35mins
- Serves:
- Units:
4
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ingredients
- 2 heads garlic, unpeeled
- 6 medium beets (about 1 1/4lb)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh tarragon, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- remove outer skin layer from garlic heads.
- wrap garlic and beets in foil or place in covered casserole dish.
- roast in 375*F-190*C oven until tender, about 1 1/2 hours.
- let cool enough to handle.
- peel beets, cut into wedges.
- set garlic and beets aside.
- meanwhile, in large skillet, heat oil over medium heat, cook tarragon, salt and pepper stirring for 2 minutes.
- add beets and garlic, toss gently to coat.
- heat through about 2 minutes.
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RECIPE MADE WITH LOVE BY
@daisygrl64
Contributor
@daisygrl64
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"You can roast more than one color of beets, such as golden and red at the same time. Just remember to wrap each color individually in foil to prevent them from bleeding into each other.
From Canadian Living Magazine."
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Following the directions given, our beets burnt. It was my first time trying beets, so I suppose I might have done something wrong, but I did follow the directions. May try it again sometime.Reply
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Beets are not my favorite vegetable but when I tasted these beets I decided that they could become one of my favorites. The recipe mellows the flavor and the garlic gives them some punch I used dried taragon but the flavor still came through1Reply
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