Roasted Beets with Parsley

1. 1

   Preheat oven to 475F.

2. 2

   Trim beets, leaving about 1 inch of stems attached.

3. 3

   Wrap beets tightly in double layers of foil to make 3 packages and roast until tender, about 1 hour.

4. 4

   When beets are cool enough to handle, slip off skins and stems and cut each beet into about 6 wedges.

5. 5

   Beets may be prepared up to this point 1 day ahead and chilled, covered.

6. 6

   Transfer beets to a baking dish and cover with foil.

7. 7

   Reduce temperature to 375F.

8. 8

   and reheat beets until heated through, about 20 minutes.

9. 9

   While beets are reheating, put parsley in a small bowl and with kitchen shears very coarsely snip.

10. 10

    Toss beets with butter, parsley, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.