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Photo by: Joseph De Leo
Roasted beets, a fine accompaniment to many grilled or roasted meat or poultry dishes, are rich. Sometimes just a few forkfuls will suffice. Regardless, roast the entire batch suggested in this recipe because extras can be refrigerated for a few days and are dynamite in salads.
1. Position a rack in the center of the oven and preheat the oven to 400°F.
2. Wrap each beet separately in aluminum foil. Place on a baking sheet and bake until the beets feel somewhat tender when squeezed, about 1¼ hours.
3. Unwrap the beets. To peel, working one at a time, impale a hot beet at the stem end on a fork. Using a small knife, pare off the skin and then cut the beet into ½-inch-thick rounds. Transfer the beets to a serving bowl. Add the walnuts, oil, and vinegar, and mix gently. Season with salt and pepper. Serve hot.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.