Really Big Beets Recipes

REALLY BIG BEETS

Really Big Beets image

Here is a show-stopping main course to please vegans and vegetarians - and one that even meat-eaters will want to eat. Diana Jarvis, a Manhattan resident who submitted this recipe to the Well blog's Vegetarian Thanksgiving feature in 2014, says to roast the beets for a long time, to achieve a giant, steak-like fist of vegetable, rich and salty-sweet. One hour works - two hours is better.

Provided by Tara Parker-Pope

Categories dinner, vegetables, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 3

Ingredients

6 large beets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Steps:

Heat oven to 400 degrees.
Trim, scrub and peel the beets, toss with olive oil, salt and black pepper to taste. Wrap each in aluminum foil.
Roast on a sheet pan for 45 to 90 minutes, depending on the size of the beets, until tender.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 242 milligrams, Sugar 7 grams

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