Roasted Beets

• 8 medium to large fresh (raw) beets with or without the greens attached
• 1 to 2 tablespoons olive oil
• 2 teaspoons dried rosemary or thyme
• Salt and pepper to taste

1. Cut off the tops (leaves and stems) and bottoms (any stringy, dangling roots) from each beet, if present. Set aside the leaves and stems to be prepared separately, if desired.
2. Scrub and rinse the trimmed beets well under cold running water. Use a vegetable peeler to remove any tough skin. Dry each beet with a cloth or paper towel to remove excess water. Slice each beet into halves (for medium sized beets) or quarters (for large beets), placing the pieces on a cookie sheet or in an oven-proof roasting dish.
3. Drizzle 1 to 2 tablespoons of olive oil over the beets, tossing them briefly with your hands. Next, sprinkle the beets with the rosemary or thyme and salt and pepper (to taste), tossing them again for even coverage of spices and oil. Spread the seasoned beets in a single layer on the baking sheet or dish.
4. Roast beets, uncovered, at 400 degree F until desired tenderness is achieved (~15 mins), flipping them once, halfway through
the cooking time. If desired, roast them an additional few minutes under the broiler set at high heat to crisp them up. Serve
them hot as a side dish or appetizer or serve cooled as a fresh green salad topping.

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