Roasted Beets with Lemon-Thyme Dressing

Name: Roasted Beets with Lemon-Thyme Dressing
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 10 servings
Ingredients: fleur de sel; 5 large beets, rinsed; 1 Tbs. olive oil; 1/4 cup extra virgin olive oil; 1 Tbs. chopped fresh thyme leaves; 1 tsp. lemon zest; juice of 1 lemon; salt and pepper to taste

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Total: 45 min

Cook: 45 min

Yield: 10 servings

Total: 45 min

Cook: 45 min

Yield: 10 servings

Ingredients

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fleur de sel

5 large beets, rinsed

1 Tbs. olive oil

1/4 cup extra virgin olive oil

1 Tbs. chopped fresh thyme leaves

1 tsp. lemon zest

juice of 1 lemon

salt and pepper to taste

Directions

Preheat oven to 400 degrees F. Trim stems off beets and place them onto the middle of a large piece of aluminum foil. Drizzle beets with 1 tablespoon olive oil and season them with salt and freshly ground black pepper. Wrap beets up in foil, making a tightly sealed but roomy package. Bake beets in foil package on a sheet pan for 45 minutes to an hour at 400 degrees F, until tender. Remove from oven and carefully open up foil package and let cool.
When cool to the touch, wrap one beet at a time in paper towels and rub skin off. Repeat with remaining beets. This may stain your hands red unless you wear gloves. Cut peeled beets into chunks and place in a mixing bowl. In a small container with a tight fitting lid, combine olive oil, thyme, lemon juice, lemon zest and some salt and pepper. Close container and shake vigorously. Pour dressing over beets and toss to coat. Serve immediately or cover and keep in fridge until ready to serve.