Roasted Beets
These roasted beets are a wonderful side to chicken or served as part of a first course with other salads. Quick, easy, delicious!
To trim and wash beets: Scrub the beets. Leave the skin on and cut off the greens and the root end.
Preparation Time: 5 minutes
Baking Time: 70 minutes
Level of Difficulty: Easy
Kashrut Type: Parve
INGREDIENTS
- 2 bunches beets (about 3 pounds), scrubbed and trimmed
- 1⁄4 cup oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
PREPARATION
- Preheat oven to 400° F.
- Line a 9- x 13-inch baking pan with foil. Place beets in prepared pan. Toss beets with oil, salt, and pepper. Add 1⁄2 cup water to the pan and cover the pan tightly with foil.
- Bake for 45 minutes. Remove beets from oven and allow to cool slightly, about 5 minutes, and then peel.
- Cut into bite-size pieces; adjust seasoning, if needed. Serve at room temperature.
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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