Roasted beets with orange & mint
1
Points®
Total time: 1 hr 15 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
We love the flavour and texture of roasted beets. After they're tender, it's super-easy to rub off the skins with some paper towels. This dish goes nicely with grilled chicken breasts, pork chops, or white fish. You can use a variety of beets to dress it up and change the presentation: Try golden or yellow beets and chioggia (striped) beets.
Ingredients
Beets
1½ pound(s), small size
Shallots
1 small, thinly sliced
Fresh mint leaves
2 tbsp(s), thinly sliced
Olive oil
2 tsp(s)
White balsamic vinegar
2 tsp(s)
Orange zest
1 tsp(s)
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Instructions
1
Preheat oven to 400°F.
2
Trim beets, leaving root and 1 inch of stem intact; scrub skins. Wrap beets tightly in foil and place directly on oven rack; roast until beets are fork-tender, 45–60 minutes. Unwrap beets and let cool.
3
When beets are cool enough to handle, with paper towel, rub off skins. Cut each beet in half or into quarters, depending on size. Transfer beets to medium bowl; stir in shallot, mint, oil, vinegar, orange zest, salt, and pepper.
4
Serving size: 3/4 cup
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