Roasted Beets and Garlic
Transform simple ingredients into a show-stopping side dish with this Roasted Beets and Garlic recipe, a celebration of earthy sweetness and savory richness. Whole beets, wrapped in foil alongside a head of garlic, are roasted to perfection, intensifying their natural flavors while achieving a tender, caramelized texture. A drizzle of olive oil, a sprinkle of salt and pepper, and optional fresh thyme add elegance to this wholesome dish. With minimal prep and a stunning presentation, it's an easy yet impressive option for weeknight dinners or special occasions. Serve warm or at room temperature for a versatile dish that highlights seasonal produce. Perfect for healthy meal planning, this recipe is a must-try for lovers of vibrant, flavorful vegetables!
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Recipe Information
Ingredients
- 4 medium beets
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sprigs fresh thyme (optional)
Instructions
Preheat your oven to 400°F (200°C).
Prepare the beets by trimming the leafy tops and scrubbing them clean. If the beets vary in size, consider cutting larger ones in half for even cooking.
Slice the top off the head of garlic to expose the cloves, leaving the root end intact to hold them together.
Place the beets on a large piece of aluminum foil. Add the head of garlic beside the beets.
Drizzle the beets and garlic with olive oil, ensuring everything is evenly coated. Sprinkle with salt, black pepper, and lay the thyme sprigs on top if using.
Wrap the beets and garlic tightly in the foil to create a sealed packet, then place it directly on a baking sheet or in a shallow roasting pan.
Roast in the preheated oven for 45-50 minutes or until the beets are tender when pierced with a fork. Cooking time may vary slightly based on the size of the beets.
Once roasted, carefully open the foil packet to allow steam to escape (caution: it will be hot). Let the beets cool for 5-10 minutes.
Peel the skin off the cooled beets by rubbing them gently with your hands or a paper towel. The skin should slide off easily.
Separate the roasted garlic cloves and squeeze out the softened garlic.
Cut the peeled beets into wedges or slices and plate them with the roasted garlic. Drizzle with a little extra olive oil and garnish with fresh thyme if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 23.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
