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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe from Canadian Living magazine has been in my recipes to try file since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good! Ingredients:
2 heads garlic |
6 medium beets, scrubbed & trimmed (about 1 1/4 lbs) |
1 tablespoon extra virgin olive oil |
1 tablespoon chopped fresh tarragon (or 1 tsp dried) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Separate garlic cloves from head & peel.
2. Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
3. Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
4. Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
5. Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
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