Invigorate roasted beets with bright and snappy flavors that work perfectly as a salad or a side. Recipe courtesy of Reynolds.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray. Add flour and olive to oven bag; gently squeeze bag to mix ingredients.
- Remove beet greens, leaving 2-inch stems and skin on beets. Wash beets; place in oven bag.
- Close bag with nylon tie. Cut six 1/2-inch slits in bag near tie. Tuck ends of bag in pan.
- Bake 45 to 55 minutes or until beets are tender when pierced with a fork. Let stand 10 minutes. Carefully cut bag open and let beets cool slightly. When cool enough to handle, remove skin from beets.
- Cut beets into 1/2 -inch cubes; place in small bowl. Stir in remaining ingredients. Refrigerate at least 1 hour.
Nutrition Facts : ServingSize 1 Serving
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