ROASTED BEETS

Roasted Beets image

Provided by Amanda Hesser

Time 1h15m

Yield A side dish for 4

Number Of Ingredients 5

Ingredients

22 young beets, about the size of an apricot (Craft uses a combination of red, gold and chiogga beets), trimmed and scrubbed
4 tablespoons extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground pepper
2 teaspoons thinly sliced chives
Fleur de sel

Steps:

Preheat oven to 325 degrees. In a large bowl, toss the beets to coat with the olive oil and season with salt and pepper. Wrap beets in aluminum foil, keeping the different color varieties separate. Put aluminum pouches in the oven and roast about 1 hour until tender, when easily pierced with a paring knife. Remove from oven. While beets are still slightly warm, remove the outer skin by rubbing them gently with a towel.
To serve, preheat oven to 350. Warm olive oil in a saute pan over medium heat. Add beets. Place in the oven. Heat through, about 10 minutes, drain on paper towels to remove extra olive oil and arrange on a plate. Sprinkle with chives and a few pinches of fleur de sel.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 2 grams, Carbohydrate 87 grams, Fat 3 grams, Fiber 16 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1801 milligrams, Sugar 71 grams

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