This recipe was submitted by one of our readers, just like you.
"Roasted beets are so versatile. Whether you serve them tossed in salads or pasta salads, blended into smoothies, or as a dinner side, they're always a deliciously sweet and tangy addition. These roasted beets are first boiled and then transferred to the oven to roast. Roasting highlights their natural sweetness that’s balanced with a slight touch of bitterness resulting in ultra-tender, flavorful beets. Once boiled, the skins will slide right off. Afterward, you’ll chop and toss them with olive oil, salt, and pepper before popping them in the oven to roast. "
Cooking Vessel Sizestockpot, baking sheet, cutting board, chefs knife
- 2 pounds Fresh Beets
- 2 tablespoons Olive Oil
- 1 tablespoon Salt
- 1 tablespoon Black Pepper
Bring a large saucepan or stock pot of water to a boil.
Cut off the beets’ greens and root ends, but do not peel. Place unpeeled beets in boiling water. Cover the pot partially and boil for 20 minutes, or until beets are tender. They should be easily pierced with a fork.
Visit https://amandascookin.com/roasted-beets/ for full printable recipe.
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