(5 votes, average: 4.40 out of 5)
Loading ...“Roasting” beets often calls for wrapping them in foil, baking them until tender and then peeling them. That’s a fine method, but it really steams the beets rather than roasts them. In this recipe, you’ll peel the beets first, toss them with oil and vinegar, and roast them in a high oven so they caramelize. Serve them warm as a side dish (they’re delicious with salmon or Arctic char) or cold to augment a tossed green salad. We call for baby beets, but any size or variety of beets will work beautifully in this recipe.
12 baby beets, peeled and cut into 1/4-inch wedges
1 tablespoon olive oil
1 teaspoon Champagne or white wine vinegar
Sea salt
Coarsely ground black pepper
1 teaspoon minced fresh dill
Preheat oven to 400 F.
Toss beets with oil, vinegar, salt and pepper. Spread in an even layer on a parchment- or foil-lined baking sheet. Bake at 400 F for 25 minutes or until tender, stirring after 15 minutes. Sprinkle with dill.
Serves 4
