Roasted Beets
Gluten-Free, Healthy, Non-Dairy, Non-Gluten, Paleo, Side Dishes, Sides, Vegetables
Makes Serves 8 ∙ Source My Collection
Gluten-Free, Healthy, Non-Dairy, Non-Gluten, Paleo, Side Dishes, Sides, Vegetables
Makes Serves 8 ∙ Source My Collection
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line a baking sheet with aluminum foil. Place the beets on the sheet, drizzle with olive oil. Toss beets and olive oil to coat. Season generously with salt and pepper and toss again to blend.
2. Place beets flesh side down, in a single layer, on shallow roasting pan; cover tightly with aluminum foil and cook about 20 minutes.
3. Remove foil and roast until side of beet touching pan is crusty golden brown, about 10 minutes more. Remove pan from oven and carefully turn beets over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.) Return pan to oven and roast until side of beet now touching the pan is crusty golden brown and skins have raisin-like wrinkles, 5 to 10 minutes more.
Stephenie: This was a great recipe for beets, but it made me remember that I don't really like beets.