Roasted Beets

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Servings: 4 Prep: 15 min Cook: 60 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Homestyle Kids Oven Simple Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Beets, Parchment Paper, Aluminum Foil

Ingredients

4 beets ⚠

2 tablespoons extra virgin olive oil

¾ teaspoon sea salt, plus more for serving

½ teaspoon ground black pepper, plus more for serving

parchment paper ⚠

aluminum foil ⚠

Instructions

1. Preheat oven to 400F. Scrub and trim tops and roots from beets.

2. Drizzle each beet with olive oil, salt, and pepper. Wrap each beet in parchment paper followed by aluminum foil. Place beets on a baking sheet.

3. Roast for 45-60 minutes, or until fork-tender. Remove from oven. Let rest 10 minutes.

4. To reduce staining, place plastic wrap on a cutting board and wear gloves.

5. Unwrap each beet. Remove peels. Peels should slip off easily by hand.

6. Chop peeled beets into one inch chunks by first halving and quartering.

7. Place in a serving dish, and add additional salt and pepper to taste.

Per serving incomplete

5407

Cal

11g

Carbs

631g

Fat

Protein

Carbs 1%

Fat 99%

Protein 0%