Ingredients for Roasted Beets And Garlic
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How to Make Roasted Beets And Garlic
- Preheat oven to 375°F (190°C).
- Prepare the garlic: Remove the outer papery layer from 2 heads of garlic.
- Prepare the beets: Wash 1 pound of red beets and 1 pound of golden beets thoroughly. Wrap each color separately in aluminum foil.
- Roast: Place the foil-wrapped beets and garlic heads in a roasting pan. Roast for 90-105 minutes, or until beets are easily pierced with a fork.
- Cool and peel: Remove from oven and let cool slightly. Once cool enough to handle, peel the beets and garlic cloves.
- Chop: Cut the beets into 1-inch wedges and roughly chop the roasted garlic cloves.
- Sauté aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 tablespoons of fresh tarragon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté for 2 minutes, stirring frequently.
- Combine & heat: Add the roasted beets and garlic to the skillet. Toss gently to coat in the tarragon oil. Cook for another 2 minutes to heat through.
- Serve: Serve immediately as a side dish or incorporate into your favorite salad or grain bowl.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
25g
Fat
2g
Carbs
6g
