Recipes
Sep 2, 2015

Recipe: Roasted beets with orange gremolata

By: Claire Stubbs and Paula Bowman
Recipe: Roasted beets with orange gremolata

Serve these roasted beets at your next outdoor picnic. Author: Edward Pond

Recipes
Sep 2, 2015

Recipe: Roasted beets with orange gremolata

By: Claire Stubbs and Paula Bowman

Serve this rustic side dish at your next dinner party.

 

recipe-roasted-beets.jpg



Ingredients

  • 1 lb medium-sized beets (about 5), washed and trimmed
  • 1 tbsp extra-virgin olive oil, plus more for garnish
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh mint
  • 1 tbsp finely grated orange zest
  • 1/4 tsp minced garlic

 

Directions

1 Preheat the oven to 350°F.

2 Toss the beets in the olive oil, season with salt and pepper to taste and individually wrap each beet in a square of aluminum foil.

3 Place the beets directly on the oven rack and roast until tender when pierced with a knife, about 1 hour.

4 Remove from the oven and let rest until cool enough to handle. Peel the beets and discard the skins. Cut each beet into 1/4"-thick rounds.

5 Meanwhile, to make the gremolata, combine the parsley, mint, orange zest and garlic in a bowl and stir until well blended.

6 To serve as a rustic side dish, place the peeled beets in a roasting pan, drizzle with olive oil and sprinkle with the gremolata.

7 Serve warm or at room temperature.

Prep & cook time: 1 1/2 hours
Serves: 4

 

 

 

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Recipes

Recipe: Roasted beets with orange gremolata