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Roasted Beets (Side Dish)

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

Roasted Beets (Side Dish)

Print Grocery List Print Recipe
Serves: 6 Total Time: 50 minutes

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

Instructions

1

Preheat the oven to 400 degrees.

2

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.)

3

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.

4

Remove from the oven and immediately toss with the vinegar and orange juice.

5

Sprinkle with salt and pepper and serve warm.

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