Roasted Beets With Capers

7 ingredients
4 steps

Ingredients

  • 2 cups kosher salt
  • 12 small beets, tops trimmed, 12 small leaves reserved and minced (about 2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon drained capers
  • 1 tablespoon minced chives
  • salt & freshly ground black pepper

Directions

  1. 1
    Preheat the oven to 425°. Spread the salt in a small roasting pan and set the beets on top.
  2. 2
    Transfer to the oven and roast for about 50 minutes, or until the beets are tender when pierced. Let cool for 20 minutes.
  3. 3
    While the beets are still warm, peel and cut them into wedges. In a medium bowl, combine the beets and their leaves with the olive oil, vinegar, capers and chives.
  4. 4
    Season with salt and pepper, toss and serve.

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