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Roasted Golden Beets, Candy Striped Beets, and Red Beets
I bought these beets at the Farmer’s Market and could imagine their natural sweetness as they roasted. I like to cook the beets in their skins. The skins come off easily after roasting and it saves the extra step of having to peel them prior to cooking.
Servings: 6 | Prep Time: 10 min | Cook Time: 45 - 60 min
INGREDIENTS
1 pound beets
1 pound golden beets
1 tablespoon honey
2 tablespoons orange juice
salt and pepper to taste
2 tablespoons chopped parsley
DIRECTIONS
Preheat the oven to 400˚ F.
Scrub the beets, and cut off the tops and the roots. Wrap them in foil and place them on a rimmed baking sheet.
Roast 45-60 minutes until cooked through.
Let the beets cool, peel and slice into rounds.
Whisk the honey, orange juice and salt and pepper and pour over the beets.
Garnish with parsley prior to serving.
Scrub the beets, and cut off the tops and the roots. Wrap them in foil and place them on a rimmed baking sheet.
Roast 45-60 minutes until cooked through.
Let the beets cool, peel and slice into rounds.
Whisk the honey, orange juice and salt and pepper and pour over the beets.
Garnish with parsley prior to serving.
