Roasted Beets

 

2

lb small beets (1 1/2 to 2 inches in diameter)

1/2

teaspoon salt

1/4

teaspoon coarsely ground pepper

1 1/2

tablespoons extra-virgin or regular olive oil

2

tablespoons chopped fresh basil leaves

1

tablespoon balsamic vinegar

• 1 Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
• 2 Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
• 3 Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
• 4 In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.