Serve these roasted beets at your next outdoor picnic.
Serve this rustic side dish at your next dinner party.
- 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
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