Description
This simple and flavorful Roasted Beetroot and Garlic recipe brings out the natural sweetness of beets and the mellow richness of roasted garlic. Perfect as a healthy vegan side dish, it’s easy to prepare, nutritious, and pairs wonderfully with fresh herbs and a touch of balsamic vinegar for added depth.
Ingredients
Scale
Vegetables
- 4 medium beets (trimmed and scrubbed)
- 1 head of garlic
Seasonings & Oils
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp balsamic vinegar (optional)
- Chopped fresh herbs like parsley or thyme (optional)
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) to prepare for roasting the beets and garlic evenly.
- Prepare beets and garlic for roasting. Wrap each beet individually in aluminum foil and place them on a baking sheet. Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, then wrap the garlic head in foil as well.
- Roast the beets and garlic. Roast in the oven for 45 to 60 minutes, until the beets are fork-tender and the garlic cloves are soft and golden, indicating they are perfectly roasted.
- Cool and peel the beets. Remove from the oven and allow the beets to cool slightly. Peel the skins off by rubbing gently with a paper towel or your hands; the skins should come off easily.
- Prepare the garlic and combine. Squeeze the roasted garlic cloves out of their skins and combine them gently with the peeled and sliced or cubed beets in a bowl.
- Season and serve. Drizzle the mixture with olive oil, season with salt and black pepper, and optionally add balsamic vinegar and fresh chopped herbs. Serve warm or at room temperature as a delicious side dish.
Notes
- Wear gloves or use paper towels when peeling beets to avoid staining your hands.
- This dish pairs exceptionally well with goat cheese, fresh arugula, or grains like quinoa to make a light and nutritious lunch or side.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
