This roasted beets recipe is super simple to prepare. It makes a great side dish, addition to salads or a quick snack.
Makes 4 servings
PREP TIME: 5 MINUTES
READY IN: 1 HOUR
INGREDIENTS 1 bunch trimmed beets (about 3-4 beets) 1 tablespoon balsamic vinegar 2 pinches of sea salt 2 pinches of black pepper INSTRUCTIONS 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. Serve immediately.
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 a goat's cheese like Chevin and chopped chives.