Description
Roasted Beetroot and Garlic is a simple, earthy side dish that enhances the natural sweetness of beets and the rich, mellow flavor of roasted garlic. This easy recipe pairs beautifully with salads, grains, or proteins and can be enjoyed warm or at room temperature, making it a versatile accompaniment to many meals.
Ingredients
Scale
Vegetables
- 4 medium beets (trimmed and scrubbed)
- 1 head of garlic (top sliced off to expose cloves)
Seasonings and Oils
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to get it ready for roasting the vegetables.
- Prepare Beets and Garlic: Wrap each beet individually in foil to ensure even cooking and place them on a baking sheet. Drizzle the exposed garlic head with 1 teaspoon olive oil, wrap in foil, and add it to the baking sheet alongside the beets.
- Roast: Place the baking sheet in the oven and roast for 45 to 60 minutes. Beets should be tender when pierced with a knife, and the garlic cloves soft and caramelized.
- Cool and Peel: Allow the beets to cool slightly so they are easier to handle. Peel off their skins, then cut into wedges or cubes as preferred.
- Combine Ingredients: Squeeze the roasted garlic cloves out of their skins and gently toss them with the cut beets. Add the remaining olive oil, salt, pepper, and balsamic vinegar if using. Mix well to blend flavors.
- Serve: Serve the roasted beets and garlic warm or chilled, optionally garnished with fresh parsley for a vibrant touch.
Notes
- Wear gloves while peeling beets to avoid staining your hands.
- Roasted beets and garlic can be prepared in advance and stored in the refrigerator for up to 3 days.
- This dish pairs wonderfully when tossed with goat cheese or served over a bed of arugula.
