Roasted Beets and Garlic
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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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 120 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 231 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 10% |
| vit A | 1% |
| vit C | 18% |
| folate | 40% |
Suggested Recipes
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2 heads garlic
6 medium beets (about 1-1/4 lb/625 g)
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh tarragon (or 1 tsp/5 mL dried)
1/4 tsp (1 mL) each salt and pepper
Preparation:
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.
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.
Additional Information
- Tip: If you're using smaller beets, reduce the roasting time to 1 hour and leave whole.
Tags:
Source
Canadian Living Magazine: November 2003
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