Roasted Beets With Capers Recipes

ROASTED BEETS WITH CAPERS

Steps:

• Preheat the oven to 425°. Spread the salt in a small roasting pan and set the beets on top.
• Transfer to the oven and roast for about 50 minutes, or until the beets are tender when pierced. Let cool for 20 minutes.
• While the beets are still warm, peel and cut them into wedges. In a medium bowl, combine the beets and their leaves with the olive oil, vinegar, capers and chives.
• Season with salt and pepper, toss and serve.

ROASTED BEET SALAD

Steps:

• Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.