Roasted Beets with Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pounds beets (10 to 15 medium) |
1/4 cup packed fresh flat-leafed parsley leaves |
2 tablespoons unsalted butter |
Directions:
1. Preheat oven to 475°F.
2. Trim beets, leaving about 1 inch of stems attached. Wrap beets tightly in double layers of foil to make 3 packages and roast until tender, about 1 hour.
3. When beets are cool enough to handle, slip off skins and stems and cut each beet into about 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered. Transfer beets to a baking dish and cover with foil. Reduce temperature to 375°F. and reheat beets until heated through, about 20 minutes.
4. While beets are reheating, put parsley in a small bowl and with kitchen shears very coarsely snip.
5. Toss beets with butter, parsley, and salt and pepper to taste.
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