Ingredients
-
2
-
6
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Roasted Beets & Garlic, 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!, 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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Separate Garlic Cloves from Head & Peel. |
|
2
Done
|
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
Done
|
Let Beets Cool Enough to Handle & Cut Into Wedges; Set Garlic & Beets Aside. |
|
4
Done
|
Heat Oil in a Large Skillet Over Medium Heat; Cook Tarragon, Salt & Pepper, Stirring Constantly, For 2 Minutes. |
|
5
Done
|
Add Beets & Garlic; Toss Gently to Coat & Heat Through, About 2 Minutes. |
