These roasted beets are a wonderful side to chicken or served as part of a first course with other salads. To trim and wash beets: Scrub the beets. Leave the skin on and cut off the greens and the root end.
- Cook Time
- Prep Time
- 4 servingsServings
- 2 bunches beets (about 3 pounds), scrubbed and trimmed
- 1⁄4 cupcanolaoil
- 1 tablespoonkoshersalt
- 1 teaspoonfreshlygroundblackpepper
1. Preheat oven to 400° F.
2. Line a 9- x 13-inch baking pan with foil. Place beets in prepared pan. Toss beets with oil, salt, and pepper. Add 1⁄2 cup water to the pan and cover the pan tightly with foil. Bake for 45 minutes. Remove beets from oven and allow to cool slightly, about 5 minutes, and peel.
3. Cut into bite-size pieces; adjust seasoning, if needed. Serve at room temperature.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010) - BUY NOW