Recipe information
Yield
12 Servings
Ingredients
28
small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges
1
/4 cup plus 1 tablespoon extra-virgin olive oil
Fine-grained sea salt
6
clementines, peeled, sectioned
2
tablespoons chopped fresh mint
1
teaspoon grated clementine peel
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.
Step 2
Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint and clementine peel. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper.