Oven-Roasted Beets

Name: Oven-Roasted Beets
Total time: 45 min
Yield: 6 - 8 serving(s)
Ingredients: 3 1/2 lb. assorted medium-sized fresh beets, quartered; 1/4 c. olive oil; 1 tsp. coarse sea salt, such as Maldon; 1/2 tsp. freshly ground pepper; 1 tbsp. fresh lemon juice

By Cheryl SlocumPublished: Jun 25, 2007

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Yields:

6 - 8 serving(s)

Total Time:

45 mins

Cal/Serv:

146

Because this preparation is so simple, the Oven-Roasted Beets really benefit from a garnish of high-quality sea salt, such as Maldon.

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Ingredients

3 1/2 lb. assorted medium-sized fresh beets, quartered
1/4 cup olive oil
1 tsp. coarse sea salt, such as Maldon
1/2 tsp. freshly ground pepper
1 Tbsp. fresh lemon juice

Directions

1. Step 1Heat the oven to 400°F. Coat the beets with 2 tablespoons of the olive oil and wrap with foil.
2. Step 2Place beets in a medium roasting pan and bake until tender when pierced with a fork, about 45 minutes.
3. Step 3Unwrap the beets and let cool for 10 minutes. Slip off the skins with a paring knife.
4. Step 4Cut them into quarters and toss with the remaining olive oil, salt, pepper and lemon juice.
5. Step 5Serve warm or room temperature.