2Textra virgin olive oil + extra 1 1/2 T for roasting
1Tgood vinegare.g. balsamic, red wine
1/2tsalt
1/4tpepper
Instructions
Wash beets and toss in 1 T olive oil. Place in roasting pan and set in 400 F oven.
Slice the stem end off a bulb of garlic. Drizzle the cut end with 1/2 T olive oil and wrap the bulb in aluminum foil. After the beets have been in the oven for 1/2 hour, add the wrapped garlic to the roasting pan.
When beets are tender (about 1 hour), remove them and the garlic from the oven. When beets are just cool enough to handle, peel, then dice them and set aside.
Squeeze the garlic from the bulb and put in a small bowl. Mash thoroughly with a fork (see note), then add 2 T olive oil, vinegar, salt and pepper, mixing well.
Combine diced beets and garlic mixture and serve hot or cold. Garnish with a sprig of fresh herbs if desired.
Notes
The garlic is much easier to mash if you do it before adding the vinegar and oil.
Nutrition
Calories: 50kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.