Photo: Roasted Beets Recipe
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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By Capt.Andy
on March 06, 2013
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Roast the beets whole in a bit of tin foil (about 45 minutes for this recipe let cool five minutes, peel and cut into slices or cubes and toss with the dressing... the mess of peeling the beets first insures a cook and and kitchen awash in red beet juice, and dried out beets.
By whatzcooking
on January 21, 2013
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This recipe is simple and perfect and also brilliant because the "immediately toss with the vinegar and orange juice" ensures that you deglaze the pan and get all that delicious beet sugar to glaze your beets.
By yuzusuki
on January 09, 2013
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I really loved it. I will make it soon again.
I like to share this recipe with my friends!
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