By Natalie Perry from Perry’s Plate.
- 1-½ pound Beets, cut into 3/4 inch cubes
- 1-½ tbsp Heat resistant oil, divided
- Sea salt
- 1 head Garlic
- 1 tbsp Balsamic vinegar
- 1 tbsp extra virgin olive oil
- ½ Orange, Juice
Preheat oven to 400ºF.
Place the beets on a rimmed baking sheet. Drizzle with 1 tablespoon of oil and a large pinch of salt. Toss to coat and spread the beets evenly over the pan.
Cut off about the top 1/2 inch of the garlic head, exposing most of the cloves inside. Place the severed head on a small piece of aluminum foil. Drizzle the remaining 1/2 tablespoon oil over the exposed garlic cloves and a small pinch of salt. Wrap the foil around the garlic to form a packet. Place the package on the plate with the beets.
Roast the beets and garlic for 40-50 minutes, stirring several times during roasting, until the beets are fork tender and caramelized around the edges.
When everything is roasted, carefully open the garlic packet and remove the soft, roasted garlic from the head by squeezing it (after it has cooled) or pulling it out with a fork. Put the garlic in a small bowl and mash it with a fork. Add the balsamic vinegar, extra virgin olive oil, orange juice and a pinch of salt to the bowl and whisk well.
Transfer the roasted beets to a serving bowl. Pour the dressing over the beets and mix well. You can serve it immediately or at room temperature after the beets have had a soaking time in the dressing.
Note: I like roasted garlic pieces in the dressing, but if you want it smoother, you can run it through a blender or food processor.