Description
Roasted Beetroot and Garlic is a delicious and simple side dish that brings out the natural sweetness of beets and the mellow flavor of roasted garlic. Perfect for a Mediterranean-inspired meal or as a colorful addition to your dinner table.
Ingredients
Scale
Beetroot:
- 4 medium beets, peeled and cut into wedges
Garlic:
- 1 bulb garlic, separated into cloves (skin on)
Others:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Beets and Garlic: In a large bowl, toss the beet wedges and garlic cloves with olive oil, salt, pepper, and thyme if using. Spread on the baking sheet.
- Roast: Roast for 35–40 minutes, stirring halfway, until beets are tender and garlic is soft. Let cool slightly.
- Finish: Squeeze roasted garlic from skins and serve with beets or mash it into the beets for added flavor. Serve warm or at room temperature.
Notes
- Golden beets can be used for a milder flavor and less staining.
- Leftovers are great in salads, grain bowls, or dips.
Nutrition
- Serving Size: 1 portion
- Calories: 110
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
