Roasted Beets

By Cedar | July 1, 2012

Dinner tonight was roasted beets over greens, with a side of creamy Parmesan-y pasta. I didn’t ever get around to snapping the pasta, because the beats were just too pretty, and too delicious to even consider the pasta.

For the beets: Scrub clean, trim top and bottom. Toss with olive oil and minced garlic. Cook in a preheated oven (at 400ºF) for 40 or so minutes. Let cool, slice, and serve over greens with a balsamic vinaigrette.

2 Responses to “Roasted Beets”

  1. Little Big / Carrie Anne Says:
    July 2nd, 2012 at 9:06 am

    I love roasted beets in salad! Yum yum

    [Reply]

  2. Cherie Says:
    July 6th, 2012 at 3:06 pm

    This is a wonderful recipe, but what caught my eye is your wonderful photographs. You really have some talent. I very much enjoyed looking at your photos. Well done!

    [Reply]

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