Roasted Beets (Side Dish)

The acidity from the citrus and raspberry vinegar, pair perfectly with sweet beets.

Roasted Beets (Side Dish)

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Total Time: 50 minutes
Servings: 6


  • 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.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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