Serve this rustic side dish at your next dinner party.

Ingredients

• 1 lb medium-sized beets (about 5), washed and trimmed
• 1 tbsp extra-virgin olive oil, plus more for garnish
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh mint
• 1 tbsp finely grated orange zest
• 1/4 tsp minced garlic

Directions

1 Preheat the oven to 350°F.

2 Toss the beets in the olive oil, season with salt and pepper to taste and individually wrap each beet in a square of aluminum foil.

3 Place the beets directly on the oven rack and roast until tender when pierced with a knife, about 1 hour.

4 Remove from the oven and let rest until cool enough to handle. Peel the beets and discard the skins. Cut each beet into 1/4"-thick rounds.

5 Meanwhile, to make the gremolata, combine the parsley, mint, orange zest and garlic in a bowl and stir until well blended.

6 To serve as a rustic side dish, place the peeled beets in a roasting pan, drizzle with olive oil and sprinkle with the gremolata.

7 Serve warm or at room temperature.

Prep & cook time: 1 1/2 hours
Serves: 4