If you’ve been searching for a simple yet stunning way to enjoy fresh beets, you’re going to fall in love with this Roasted Beets with Olive Oil and Thyme Recipe. It’s one of those dishes that feels like a warm hug on a plate, combining natural earthiness with the fragrant touch of thyme and the rich silkiness of olive oil. Whether you’re new to beets or a long-time fan, this recipe transforms humble ingredients into something truly special. Get ready for a colorful, flavorful adventure that’s as easy to make as it is delicious!
Ingredients You’ll Need
The beauty of this Roasted Beets with Olive Oil and Thyme Recipe lies in its simplicity. Each ingredient plays a crucial role—highlighting the beets’ natural sweetness, enhancing their texture, and infusing the dish with herbal and savory notes.
- 6 medium-sized whole fresh beets: Choose beets with smooth skin and deep color for maximum flavor and visual appeal.
- 1 1/2 tablespoons olive oil: Adds richness and helps create that luscious roasted texture.
- 1/2 teaspoon dried thyme: This herb brings a subtle earthiness that pairs perfectly with beets.
- Salt and black pepper (to taste): Essential seasonings that balance and enhance every bite.
How to Make Roasted Beets with Olive Oil and Thyme Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 375°F (190°C). This temperature is ideal for roasting beets slowly, allowing their flavors to deepen while softening them to that perfect tenderness.
Step 2: Prepare the Beets
Give the beets a thorough scrub to remove any dirt, then wash them under cool water. Slice off the leafy tops and bottoms, then cut each beet in half. Cutting the beets speeds up the roasting while still retaining their moisture.
Step 3: Toss Beets with Olive Oil, Thyme, Salt, and Pepper
Place your beet halves in a large roasting pan. Drizzle with olive oil, sprinkle the dried thyme, and season generously with salt and pepper. Give everything a good toss so each beet is fully coated—this is where the magic starts to happen.
Step 4: Roast Uncovered for 30 Minutes
Slide the pan into your preheated oven and roast the beets uncovered for 30 minutes. This initial roasting phase helps concentrate the flavors and begin caramelizing their natural sugars.
Step 5: Cover and Continue Roasting
With oven mitts, carefully remove the hot pan and cover it tightly with aluminum foil. Return the pan to the oven and roast for another 30-45 minutes. This longer roasting ensures the beets become fork-tender and perfectly soft.
Step 6: Cool and Peel
Take the pan out again and allow the beets to cool slightly but keep them covered—it helps loosen their skins. Once they’re cool enough to handle, put on rubber gloves or use paper towels to gently rub off the skins. You’ll be amazed how easily they come off!
Step 7: Serve Warm or Chilled
Your roasted beets are now ready. You can serve them warm right away for a cozy side dish or chill them for a refreshing addition to salads. Either way, you’re in for a treat!
How to Serve Roasted Beets with Olive Oil and Thyme Recipe
Garnishes
Adding a thoughtful garnish can elevate this Roasted Beets with Olive Oil and Thyme Recipe beautifully. Try crumbled goat cheese or feta for a creamy contrast, a sprinkle of toasted walnuts or pecans for crunch, or fresh herbs like parsley or basil for a burst of brightness.
Side Dishes
This dish pairs wonderfully with a variety of meals. Serve it alongside roasted chicken, grilled fish, or as part of a vegetarian platter with quinoa or lentils. The earthy sweetness of the beets complements grains and proteins alike, bringing balance and color to your plate.
Creative Ways to Present
If you want to impress guests or just treat yourself, slice the roasted beets and layer them into a beautiful salad with arugula and orange segments, or arrange them on a platter with hummus and pita. Their vivid color makes any presentation pop!
Make Ahead and Storage
Storing Leftovers
Leftover roasted beets can be kept in an airtight container in the refrigerator for up to 4 days. Their flavor often deepens overnight, making them even tastier the next day. Just be sure to keep them covered to maintain freshness.
Freezing
You can freeze cooked beets, but because of their high water content, the texture might change slightly once thawed. If freezing, peel and chop the beets first, then place them in a freezer-safe bag or container for up to 3 months.
Reheating
Reheat roasted beets gently in a covered dish in the oven or microwave until warmed through. Avoid overheating as it can dry them out. Alternatively, enjoy them cold right from the fridge—they’re equally delicious!
FAQs
Can I use fresh thyme instead of dried for this Roasted Beets with Olive Oil and Thyme Recipe?
Absolutely! Fresh thyme will give a slightly brighter flavor. Use about twice the amount of fresh thyme compared to dried, and add it early enough in the roasting process so its aroma infuses the beets.
Should I peel the beets before roasting?
It’s best to roast beets with their skins on. The skins protect the flesh during roasting and help keep the beets moist. After roasting, the skins slip off easily when rubbed—no hassle at all!
How do I know when the beets are done roasting?
The beets are done when a fork slides in easily with little resistance. This usually happens between 60 and 75 minutes total roasting time at 375°F, depending on their size.
Can I roast beets in a convection oven?
Yes! If using convection, reduce the oven temperature by about 25°F and keep an eye on the beets, as they may cook a bit faster. The roasting times will remain similar but shorter.
What are some variations I can try with this Roasted Beets with Olive Oil and Thyme Recipe?
Feel free to experiment by adding garlic cloves or sprinkling cumin or smoked paprika with the thyme. Toss in a splash of balsamic vinegar after roasting for a tangy twist that pairs beautifully with the beet’s natural sweetness.
Final Thoughts
This Roasted Beets with Olive Oil and Thyme Recipe is such a joy to make and savor. It’s straightforward, full of flavor, and perfect as a vibrant side or a star ingredient in your salads. Once you try it, roasting beets will likely become a staple in your kitchen just as it is in mine. Give it a go—you’ll be so glad you did!
Print
Roasted Beets with Olive Oil and Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This simple and flavorful roasted beet recipe brings out the natural sweetness of fresh beets with a touch of olive oil and thyme. Perfect as a side dish or addition to salads, these tender roasted beets are easy to prepare and delicious served warm or chilled.
Ingredients
Ingredients
- 6 medium-sized whole fresh beets
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat Oven: Heat your oven to 375°F (190°C) to prepare for roasting the beets evenly.
- Prepare Beets: Scrub the beets thoroughly to remove any dirt. Slice off the tops and bottoms, then cut each beet in half to help them cook faster and more evenly.
- Toss Beets with Seasoning: Place the beets in a large roasting pan and toss them with olive oil, dried thyme, salt, and black pepper ensuring they are well coated.
- Roast Uncovered: Put the roasting pan uncovered in the oven and roast the beets for 30 minutes to begin softening.
- Cover and Continue Roasting: Carefully remove the hot pan using oven gloves and cover it with aluminum foil. Return the pan to the oven and roast for another 30 to 45 minutes until the beets are tender when pierced with a fork.
- Cool and Peel: Remove the pan from the oven and allow the beets to cool for a few minutes while still covered. Once cool enough to handle, use rubber gloves or paper towels to rub off the skins easily.
- Serve: Serve the roasted beets warm as a side dish or chilled, depending on your preference.
Notes
- Use oven gloves when handling the hot roasting pan to avoid burns.
- Keeping the beets covered while cooling makes peeling the skins easier and less messy.
- Roasted beets can be stored in the refrigerator for up to 3 days, making them great for meal prep.
- Add the roasted beets to salads, grain bowls, or eat them as a nutritious snack.
