Roasted Beets with Clementines and Mint

• 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
• Fine-grained sea salt
• 6 clementines, peeled, sectioned
• 2 tablespoons chopped fresh mint
• 1 teaspoon grated clementine peel

1. Preheat oven to 400F.
2. Toss beets with 1/4 cup olive oil in medium bowl to coat.
3. Cut heavy-duty aluminum foil into two 15-inch squares.
4. Place 1 square on baking sheet.
5. Transfer beets to center of square, leaving 1-inch border around edges.
6. Sprinkle beets with sea salt and pepper.
7. Scatter clementine segments atop beets.
8. Place second sheet of foil over beet mixture; crimp edges to seal tightly.
9. Roast until beets are tender, about 1 hour.
10. Carefully open foil packet (steam will be released).
11. Transfer beet mixture to large bowl.
12. Stir in fresh mint and clementine peel.
13. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper.

beets, extravirgin olive oil, salt, clementines, fresh mint, grated clementine

Taken from www.epicurious.com/recipes/food/views/roasted-beets-with-clementines-and-mint-108962 (may not work)