Thyme Roasted Beets

These are a great way to get your beets down, even if you don’t like them! I peel my beets with a potato peeler before cooking to avoid burning fingers while peeling after cooking. It’s not worth the pain and I don’t see a difference in cooking.


3-4 lbs beets

6 cloves peeled garlic

3 sprigs fresh thyme

5 Tablespoons olive oil

1/2 tsp salt

1/4 tsp pepper

2 Tablespoons lemon juice

1 Tablespoon snipped fresh thyme


1. Preheat oven to 400 degrees.

2. Cut beets into quarters (or eighths, depending on size) and place in a baking dish with garlic and thyme sprigs.

3. Stir 3 Tablespoons olive oil and salt and pepper in a small bowl. Drizzle over beets and toss to coat.

4. Bake, covered 40-45 minutes until tender. Discard thyme sprigs.

5. Chop garlic finely and combine with remaining olive oil, lemon juice and snipped thyme. Drizzle over beets and serve.

~ by accordingtoleanne on September 22, 2010.

2 Responses to “Thyme Roasted Beets”

  1. Did you happen to find this in a book called “Anyone Can Cook” by Better Homes and Gardens?

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