Roasted Beets with Clementines and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A colorful dish with fresh and surprisingly compatible flavors. Ingredients:
28 small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
fine-grained sea salt |
6 clementines, peeled, sectioned |
2 tablespoons chopped fresh mint |
1 teaspoon grated clementine peel |
Directions:
1. Preheat oven to 400°F. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.
2. Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint and clementine peel. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper.
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