It’s no secret, I love, adore, and all around obsess over roasting. If it can be roasted, I’ll roast it. And love it.
I heart beets all ready.. (even the canned ones, shh) but roasted beets?
Nothing short of amazing. My herb garden is dwindling down but you can bet I’m using every last bit of fresh thyme for roasting recipes, especially this one!
And of course I couldn’t miss an opportunity to add some citrus zest to a recipe 😉
ROASTED BEETS WITH ORANGE
2 lbs beets, peeled and cut into 1 1/2 inch chunks
2 tsp olive oil
1 tsp kosher salt
1/2 tsp pepper
2 T red wine vinegar
1/3 cup freshly squeezed orange juice
grated zest of 1 orange
2 tsp fresh thyme leaves
Toss beets with olive oil, salt, and pepper and spread out in a single layer on a large rimmed baking sheet. Roast at 425 degrees until tender, about 35 to 45 minutes.
Toss with vinegar, orange juice, zest, and thyme. Serve hot.
Be sure to taste, and add more salt and pepper if needed, as well as vinegar or orange juice.
Serve leftovers cold on a salad with goat cheese and sunflower seeds or almonds.
Recipe inspired by recipes from Everyday Food and Ina Garten
Ingredients
- 2 lbs beets, peeled and cut into 1 1/2 inch chunks
- 2 tsp olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 T red wine vinegar
- 1/3 cup freshly squeezed orange juice
- grated zest of 1 orange
- 2 tsp fresh thyme leaves
Instructions
- Toss beets with olive oil, salt, and pepper and spread out in a single layer on a large rimmed baking sheet. Roast at 425 degrees until tender, about 35 to 45 minutes.
- Toss with vinegar, orange juice, zest, and thyme. Serve hot.
- Be sure to taste, and add more salt and pepper if needed, as well as vinegar or orange juice.
- Serve leftovers cold on a salad with goat cheese and sunflower seeds or almonds.
