Roasted Beets

Basil and vinegar add a distinctive flavor to beets in this roasted side dish.

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Servings 6

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ingredients 6
Prep Time 10 min
Total Time 1 hr 20 min

Ingredients

2: lb small beets (1 1/2 to 2 inches in diameter)

1/2: teaspoon salt

1/4: teaspoon coarsely ground pepper

2: tablespoons extra-virgin or regular olive oil

2: tablespoons chopped fresh basil leaves

1: tablespoon balsamic vinegar

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Directions

1 Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
2 Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
3 Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
4 In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.