Roast Beetroots: Preheat your oven to 375°F (190°C). Wash the beetroots thoroughly and trim off the tops and tails. Wrap them individually in aluminum foil and place on a baking sheet. Roast for 45 minutes to 1 hour, or until tender when pierced with a fork.
Prepare Beetroot: Once the beets are roasted and cool enough to handle, peel off the skin using a paper towel or your hands. Cut the beetroots into thin slices or cubes.
Sauté Garlic: In a small pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Combine and Season: Add the sliced beetroot to the pan with garlic and toss them to coat evenly. Season with salt and pepper. If desired, add a drizzle of balsamic vinegar for extra flavor.
Serve: Garnish with fresh herbs like parsley or thyme, and serve warm or at room temperature as a side dish, salad, or a topping for toast. Enjoy your healthy beetroot dish!
