Roasted Beets with Clementines and Mint

Please tell me you like beets. Please? If you haven't tried beets before, please do so. They are simple, so full of flavor and so good for you! They will add a great burst of color to any holiday table.

My family has always made beets, so I guess that's why I love them so much. Regardless if you try this recipe or not, it gives a great preview into the right way to roast beets. Add just a little citrus and you will really change the dynamic of the beets.

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
Sea salt
Pepper
6 clementines, peeled, sectioned

2 tablespoons chopped fresh mint
1 teaspoon grated clementine peel

Directions

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. 

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.

Notes - you could also add the clementine peel to the beets before you roast, then add the fresh clementines to the beets after you take everything out of the oven. The clementines will warm up along side the beets as you finish getting everything ready and won't become too mushy this way.