Roasted Beets

Total Time:
55 min
15 min
40 min

6 servings

  • 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

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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4.6 26
Excelente! I replaced the orange juice with lemon juice and used distilled white vinegar but it was still pretty awesome. A great way to get rid of leftover beets. Thank you so much! item not reviewed by moderator and published
I thought it was a very good beet, great texture (as opposed to the typical beets people think of, sort of a boiled texture). I can't comment on the dressing part because i didn't have the required vinegar and my orange was not very sweet and flavorful (and i live in California!). However i deglazed the pan with the orange juice. I added goat cheese at the end and it really worked for me. I served next to this weird but tasty seasonal pizza (not sure if my husband would say the same even though he ate it :-)) i got at my store with kale, squash and sweet potato. I didn't think it was messy at all. I kept it all on the cutting board, my hands got all red indeed but i just washed with soap and water. Not a problem! item not reviewed by moderator and published
I have made this recipe 4 times in the last 2 months. This recipe has launched beets to my top faves! :) item not reviewed by moderator and published
totally love this receipt. simple, easy to make my beets salad is so tasty. I use both red beets and golden beets. totally a success. I didn't like beets before. Im glade I tried this receipt. Now, I would say I LOVE beets! item not reviewed by moderator and published
great recipe. I find it funny when people rate something low and don't follow the directions. Maybe try it the way the professional did it and you will get a better result. I peeled the beets as directed, but into a plastic bag and no mess on my counter. Always enjoy Ina's recipes. item not reviewed by moderator and published
I picked beets from the garden and used red wine vinegar, juice from an orange, 2 T raspberry vinegarette salad dressing with a few pinches of Splenda. What a tasty treat! Almost like eating a healthy candied treat. I will definitely be eating beets more! item not reviewed by moderator and published
Absolutely Amazing! I also substituted white wine vinegar with 365 organic raspberry jam since I didn't have raspberry vinegar on hand and I'll make it that way again! Love. love, love these beets!!! item not reviewed by moderator and published
Good recipe that was made exceptional by adding beautiful sliced navel oranges. The combination of tastes was heavenly. item not reviewed by moderator and published
I roasted them by slicing them into thin/medium slices. I covered the bottom of the pan with organic coconut oil and turn them once. That was it nothing else and they tasted great! item not reviewed by moderator and published
Like the reviewer before me, I prefer roasting the beets whole in foil. That being said, I thought the raspberry vinegar and fresh thyme added a complexity of flavor that I just loved. item not reviewed by moderator and published
I also used leftovers of is recipe in a spinach salad with great success. item not reviewed by moderator and published

This recipe is featured in:

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