| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Instructions
- Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.
Nutrition Facts
| Calories | 67 calorie |
| Total Fat | 3.5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 235 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 2 grams |
| Sugar | 6 grams |
Reviews
I really love beets and this is a simple delicious recipe!
Don’t need any oil at all, I roast on a sheet pan covered with foil/ parchment, cover tightly with foil and bake for 45 minutes or till tender. I use a paper towel to rub skin off of them. Interesting recipe adding the salty ingredients and good. Love beets in salads, sandwiches too with a bit of humus feta etc.
I, too, have never cooked a beet, but I love them. I still like the pickled beets, but will be making this again and again. Husband and I loved them and will be serving them to company next month.
What are the quantities for the pickles & capers? What type of pickles and what would be a good size to cut them to?
OMG THIS IS THE BEST AND WE LOVE BEETS IN ALL FORMS OF COOKING
so what did you think?i loved it!:
This was good, should have roasted the beets longer to make them more tender.
I’m into this get my hands all red
from beet juice thing at the moment.
I tried this recipe and it came out great!
I followed the directions exactly.
The beets are earthy and the capers and
just the right amount of saltiness to this.
I never would have thought of using worcestershire.
This is such a good tasting dish, thanks for it.
Check out my recipe blog if you like at
http://rocksrecipies.blogspot.com/
from beet juice thing at the moment.
I tried this recipe and it came out great!
I followed the directions exactly.
The beets are earthy and the capers and
just the right amount of saltiness to this.
I never would have thought of using worcestershire.
This is such a good tasting dish, thanks for it.
Check out my recipe blog if you like at
http://rocksrecipies.blogspot.com/
Ever taste something you’re not used to, and may not even know what it is, and you just roll it around in your mouth wondering if you like it not, but not able to stop eating it? That’s how THIS is. It’s so yummy but the combination is so unusual – definitely not a combo I”m used to. But we, too, cannot stop eating this!! SOOOOOO good.
I have never cooked a beet in my life so I thought I would give this a try. It was strange but we couldn’t stop eating it. The only change I made was to add a good splash of basalmic to it. I’m sure I will make it again but not to often.