Description
A simple and flavorful roasted beetroot and garlic recipe that brings out the natural sweetness of the beets and the mellow richness of garlic. Perfect as a warm or room temperature side dish, enhanced with olive oil, seasonings, and optional balsamic vinegar and fresh herbs.
Ingredients
Scale
Vegetables
- 4 medium beets (trimmed and scrubbed)
- 1 head of garlic (cloves separated but not peeled)
Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
- Fresh herbs like thyme or parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Cut the beets into wedges or cubes and place them on a baking sheet alongside the separated but unpeeled garlic cloves. Drizzle with olive oil and season with salt and black pepper, then toss everything to coat evenly.
- Roast the Vegetables: Spread the beets and garlic in a single layer on the baking sheet. Roast them for 35 to 45 minutes, tossing halfway through, until the beets are tender and caramelized and the garlic cloves have softened.
- Add Balsamic Vinegar (Optional): If using, drizzle the balsamic vinegar over the roasted beets and garlic after removing from the oven and toss gently to coat.
- Serve: Squeeze the roasted garlic cloves from their skins and mix or serve alongside the beets. Garnish with fresh herbs like thyme or parsley if desired. Serve warm or at room temperature.
Notes
- Wear gloves when handling raw beets to prevent staining your hands.
- This dish is delicious served warm or at room temperature.
- Pairs well with goat cheese or grains such as quinoa for a complete meal.
