Go Back
+ servings
Print

Baked Beets with Butter and oregano

Easy slow baked red beets with white wine, butter and fresh oregano.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 55kcal
Author foodnessgracious

Ingredients

  • 6 medium sized beets
  • 2 tablespoons unsalted butter
  • 1/4 cup Chardonnay wine
  • 1 tablespoon plus 1 teaspoon fresh chopped oregano
  • 1/4 teaspoon kosher salt
  • Cracked black pepper to taste

Instructions

  • Heat the oven to 400 degrees F.
  • Wash and gently scrub the beets under old water, pat dry.
  • Lay a sheet of aluminum foil on a large baking tray (13 x 9) making sure the foil overlaps the tray by a good few inches. The foil has to be large enough to tent the beets so be mindful of this before you fill the foil.
  • Place the beets in the middle of the foil.
  • Cut the butter into 4 pieces and dot around the beets.
  • Pour the wine over the beets and add the chopped oregano.
  • Season with salt and pepper.
  • Pull the sides of the foil in towards the beets making a tent and scrunching the ends together to seal the foil..
  • Bake in the oven for 1 hour and garnish with more oregano.

Nutrition

Calories: 55kcal