1

Roasted Beets with Orange and Mint 2

Total Time
1 hr 10 min
Prep
5 min
Cook
45 min
Serves
4
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

tsp

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. 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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