Roasted Beets

Photo by Debbie R.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 12

    beets

  • 3

    tablespoons good olive oil

  • 1 1/2

    teaspoons fresh thyme leaves, minced

  • 2

    teaspoons kosher salt

  • 1

    teaspoon freshly ground black pepper

  • 2

    tablespoons raspberry vinegar

  • Juice of 1 large orange

Directions

Preheat the oven to 400 degrees. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.) Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

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