Roasted Beets & Garlic
"This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!"
photo by Rita1652
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 heads garlic
- 6 medium beets, scrubbed & trimmed (about 1 1/4 lbs)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh tarragon (or 1 tsp dried)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Separate garlic cloves from head & peel.
- Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
- Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
- Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
- Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
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Reviews
-
I'm not a fan of tarragon, so I nixed that. Instead I squeezed some lemon juice in with the olive oil while sauteing and increased the pepper. This was my 1st time trying beets NOT out of a can & WOW! These are great! Wear gloves while preparing if you don't wont red fingers. This is how I will prepare fresh beets from here on out. Yum! -
We really liked this. The beets from our local farmer's market were rather large, so I cut most of them in half before roasting them. I took the garlic out of the oven after about 35-40 minutes because it was drying out and left the beets in for about an hour and twenty minutes total. The beets were moist and delicious. -
We loved this recipe. Yummy! But...I think next time, I will cook the beets and garlic separately. I found that while the beets were not quite cooked, the garlic was sticking to the tin foil...even after spraying it with Pam. I took another's comment and mashed some of the roasted garlic into the olive oil. Thank you CountryLady for a wonderful recipe. -
I love fresh beets, but they sure are messy. This was good, but I didn't get very much tarragon flavor, I used dried. Will try fresh next time. Thanks Country Lady.
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excellent and healthy dish; super easy to prepare with a short list of ingredients that are usually on hand. made these to share with my 3yr old daughter so the only modification i made was to keep the garlic in the peels to roast as that is how she likes them. she loved them and so did i. will never go back to canned beets again. very fresh taste. she ate hers as a side to organic vegetable pasta and i made mine into a salad with good canned tuna and a horseradish sauce made by mixing it with some dijon mustard and a tad of mayo. the beets can definitly stand alone but since it was my dinner i wanted to add something with the tuna. thanks for sharing will make again and again.
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RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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