This roasted beets recipe is super simple to prepare. It makes a great side dish, an addition to salads or a quick snack.
Makes 4 servings
PREP TIME: 5 MINUTES
READY IN: 1 HOUR
1 bunch of trimmed beets (about 3-4 beets)
1 tablespoon balsamic vinegar
2 pinches of sea salt
2 pinches of black pepper
Preheat oven to 200C.
Gently scrub beets and pat dry.
Wrap in foil and roast in the oven until tender (about 1 hour).
Let cool, then peel and dice.
Place beets in a medium bowl, and toss with balsamic vinegar, sea salt, and pepper.
I roast more beets than needed and save leftovers in the fridge, which I add to my salads, eat later in the week, or for a snack when carb cravings hit.
These beets last comfortably for a week in a sealed container.
Beets pair nicely with goat's cheese like Chevin and chopped chives.