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Photo of Roasted beets with orange & mint by WW

Roasted beets with orange & mint

1
Points® value
Total Time
1 hr 15 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
We love the flavor 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

Uncooked beets

1½ pound(s), small size

Shallot

1 small, thinly sliced

Fresh mint leaves

2 Tbsp, thinly sliced

Olive oil

2 tsp

White balsamic vinegar

2 tsp

Orange zest

1 tsp

Table salt

¼ tsp

Black pepper

⅛ 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. Serving size: 3/4 cup

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