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Roasted Beets with Herbs

Prep Time
10 min
Cook Time
35 min
Yields
4 servings

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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ingredients

2
bunches baby beets, peeled and halved
Olive oil, for roasting
Kosher salt and freshly ground black pepper
1
tbsp chopped fresh parsley
1
tbsp chopped fresh tarragon
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directions

Step 1

Preheat the oven to 375ºF. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.

Step 2

Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

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