Description
Roasted beets are a simple and delicious side dish that brings out the natural sweetness of the vegetables. This recipe is easy to make and pairs well with a variety of main dishes.
Ingredients
Scale
Fresh Beets:
- 2 pounds fresh beets, trimmed and scrubbed
Olive Oil Mixture:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
For Serving (Optional):
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Beets: Place whole beets on a large sheet of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 50 to 60 minutes, or until beets are tender when pierced with a fork.
- Peel and Slice: Let the beets cool slightly, then peel off the skins and cut into wedges or slices. Place in a serving bowl.
- Toss with Seasonings: Toss the beets with the remaining olive oil, salt, pepper, and thyme if using.
- Serve: Drizzle with balsamic vinegar just before serving, if desired.
Notes
- You can roast different colored beets separately to avoid color bleeding.
- Leftovers keep well in the refrigerator for up to 4 days and taste great added to salads.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish, Vegetables
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
