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.