Friday, November 22, 2013
I don't often buy beets because I am not sure if I like them. Last shopping trip, I decided to give them another try. I adore roasted vegetables which caused me to roast these. "What is good for the goose is good for the gander." I know, it doesn't really fit but I wanted to say it.
Roasted Beets Adapted from Ina Garten
3 large beets
1 tablespoon olive oil
1 teaspoon parsley
black pepper to taste
1 tablespoon balsamic vinegar
2 tablespoons orange juice
Preheat oven to 400 degrees F.
Peel beets and cut into chunks about one half of an inch in size.
In a bowl mix the beets with olive oil, black pepper and parsley.
Put a sheet of parchment paper on a cookie sheet. Spread beet mixture over sheet.
Roast for 35 minutes. Next time, I would do it longer to make it crispy. A few pieces came out really crispy and they were the best of the bunch.
Remove from oven. Put into a baking pan or casserole. Pour orange juice and vinegar over beets.
Eat and enjoy.