Tonight my Mom dropped off some beets so we had roasted beets as a side dish for dinner!! These beets are amazing with hints of oregano, marjoram, rosemary, thyme, basil, and sage. See recipe below.
Roasted Beet Recipe: 7 medium beets 6 medium-large shallots 1 tbsp organic balsamic vinegar 2 tbsp organic olive oil 1 tbsp organic Italian seasoning Grind some salt and pepper to taste (I prefer Himalayan salt)
1) Preheat oven to 425 degrees.
2) Wrap beets in foil bake place wrapped beets in a roasting pan. Bake for 50-60 minutes. Remove from oven and let cool.
3) Line a ceramic baking dish with parchment paper. Peel and quarter shallots. In a small dish mix together balsamic vinegar, olive oil, Italian seasoning, and coat shallots with sauce. Roast in the oven for 20 minutes, stirring occasionally.
4) Wearing rubber gloves begin to peel beets when they are cool enough to touch. Then cut into 1-inch pieces. Add beets to roasted shallots and season with salt and pepper. Put them back in the oven for 5-10 minutes.