Tiny New York Kitchen: Garlic & Herb Roasted Beets

By Victoria Hart Glavin of Tiny New York Kitchen

If you’re a lover of beets then you’ll love this easy recipe. Beets can be cooked in a variety of ways, but roasting them really brings out their natural sweetness.


5 Small Beets

3 Cloves Garlic (Peeled & Whole)

4 Sprigs Fresh Herbs (Rosemary Or Thyme)

Preheat oven to 425 degrees.

Scrub beets well to make sure all dirt is gone. Place beets, garlic, and herbs in 1 large sheet of aluminum foil and fold over edges. Place on baking sheet and place in oven for 50 minutes until done. If your beets are a big larger then you will need to cook about 10 minutes longer.

Remove from oven and let sit in foil to cool enough to handle. Rub off skins
and cut away any bad spots.  Throw away garlic and herbs. Cut into quarters.
Transfer to serving bowl and serve. Serves 4

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Total Time: 65 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”