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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
A delicious new way to enjoy beets – smashed, drizzled with olive oil, and then roasted until crispy. Using Gefen Organic Beets, already cooked and peeled and ready to eat, this dish comes together in minutes.
This vegetable-forward dish is perfect for Rosh Hashanah. Find tens more satisfying vegan and vegetarian recipes for the holidays here.
2 (17.6-ounce) bags Gefen Organic Beets
5 tablespoons extra virgin olive oil, divided
4 cloves garlic, crushed
1/2 – 1/3 teaspoon Manischewitz Kosher Salt, plus more to taste
freshly ground black pepper
Preheat oven to 450 degrees Fahrenheit.
Place two tablespoons of oil on a jelly roll pan and spread to coat. Put gloves on if desired.
Place one bag’s worth of beets into a gallon freezer plastic bag and squeeze out the air before sealing. Close up the bag.
Use a heavy bottom saucepan to smash the beets until they are less than one inch thick; you will need to bang them a few times. Carefully remove the beets and place them on the oiled pan. Repeat for the second bag of beets.
Drizzle the remaining three tablespoons oil on top of the beets and divide the crushed garlic among the beets. Sprinkle the salt and a few grinds of black pepper on top.
Roast for 25 to 30 minutes, or until the edges are crispy, and the bottoms brown.
Sprinkle a little more kosher salt on top, if desired. Serve warm or at room temperature.
Sponsored by Gefen
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Good, and seriously fast My daughter opened the beets and smashed them for me. 2 packages made 1 pan. I may add some cilantro or parsley before serving to squeeze in some herbs.