Name: Roasted Beets with Orange and Mint 2
Prep time: 5 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1.5 pound(s) uncooked beets small size; 1 small uncooked shallot(s) thinly sliced; 2 Tbsp fresh mint leaves thinly sliced; 2 tsp olive oil; 2 tsp white balsamic vinegar; 1 tsp orange zest grated; 0.25 tsp table salt; 0.125 tsp black pepper

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Total Time

1 hr 10 min

Prep

5 min

Cook

45 min

Serves

Difficulty

Easy

Ingredients

uncooked beets

1½ pound(s), small size

uncooked shallot(s)

1 small, thinly sliced

fresh mint leaves

2 Tbsp, thinly sliced

olive oil

2 tsp

white balsamic vinegar

2 tsp

orange zest

1 tsp, grated

table salt

¼ tsp

black pepper

⅛ tsp

Instructions

Preheat oven to 400°F.
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.
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.
Per serving: 3/4 cup

Notes

Use a variety of beets to dress up this dish: Try golden or yellow beets and chioggia (striped) beets.

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