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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Delicious beets add flavor and magnificent scarlet color to any meal. Before cooking, separate greens from beets. Wash beets thoroughly. Beets can be boiled, steamed or baked. After cooking, remove skins and slice. Read more . Season to taste. Make Ahead The roasted beets can be refrigerated for up to 2 days Ingredients:
for roasting beets |
1 1/2 pounds beets, stems removed and scrubed (3 or 4 tennis ball size) |
olive oil spray |
a pinch of salt |
for seasoning |
3 tablespoons olive oil |
1/4 red onion, thinly sliced |
1 serrano chile, seed and thinly chopped |
1 teaspoon minced ginger |
2 tablespoon cilantro, chopped |
pinch of sugar |
2 tablespoons red wine vinegar |
salt and pepper |
Directions:
1. Preheat the oven to 375°F. Sprinkle the beets with salt and spray the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Roast until tender when pierced wuth the tip of a knife, about 60 to 90 minutes. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
2. Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, cilantro, sugar, and red wine vinegar.
3. Mix with the rest of the ingredients. Season with salt and pepper. Serve.
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