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
Scale
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.
