Mediterranean Beetroot with Garlic and Olive Oil

By Kerry Hart July 22, 2018 0 comments

Author: Maria Ushakova

This Mediterranean Beetroot with Garlic and Olive Oil dish is really easy to make. Beetroot is full of flavour and very healthy. Serve as a salad or side dish.

Beetroot is a very nutritious vegetable. They are a good source of vitamin C, iron, and magnesium, and a very good source of dietary fibre, folate, potassium, and manganese. Beetroot has a low glycemic load of 3. In addition, they are delicious, very inexpensive, and easy to store.

Prep Time: 10 mins, Cook Time: 1 hour, Total Time: 1 hour 10 mins
Yield: 4 portions, Category: Side Dish
Method: Roast, Microwave, Saute, Steam

INGREDIENTS

2 pounds red beets, washed
2 garlic cloves, chopped
2 Tbsp olive oil
a pinch of sea salt
a handful of cilantro, chopped

INSTRUCTIONS - HOW TO COOK BEETS:

To roast the beets, place them on a baking sheet and roast in the oven at 400 F for one hour or until you can easily pierce them with a fork.

To boil the beets, place them in a pot. Add water ( make sure the beets are fully covered with water). Bring the water to a boil and cook the beets until you can easily pierce them with a fork. It may take over one hour depending on the size of the beets. Note that the beets might stain the pot.

To steam-roast the beets, place them in a baking dish. Add about 1/4 to 1/2 inch of water. Cover the baking dish with aluminum foil making sure the foil doesn’t touch the beets. Place in the oven and roast at 425F for about 50 minutes to 1 hour or until you can easily pierce them with a fork.

Important!. Always cool the beets before handling as they get extremely hot. Also, note that red beets will stain your hands and might also stain your dishes.