Baked beets with herbs
Votes: 5
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Baked beets with herbs - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches young beets, peeled and cut in half
- Olive oil
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Toss the beets with enough olive oil to coat them completely. Season with salt and pepper.
Spread the beets loosely on a large baking sheet. Roast until crisp-brown around the edges and tender, about 35 minutes. Toss the beets with parsley and tarragon and serve.
Recipe beets, baked with herbs.
Author of the recipe - Valerie Bertinelli is an American actress.
Categories:
Similar recipes
