Roasted Beets and Garlic

Author: Canadian Living

You can roast more than one colour of beet, such as golden and red, at the same time. Just remember to wrap each colour individually in foil to prevent them from bleeding into each other. Garnish with fresh tarragon, if available.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 2 heads garlic
  • 6 medium beets
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Separate garlic cloves from head and peel. 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. (Make-ahead: Cover and refrigerate for up to 1 day.)

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.

Nutritional facts Per serving: about

  • Sodium 231 mg
  • Protein 4 g
  • Calories 120.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Beets and Garlic

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