Roasted Beets

This is similar to another recipe I’ve made that had lemon juice instead of vinegar and I think I like this better.

Roasted Beets

Ingredients

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Directions
Watch how to make this recipe

Preheat the oven to 400 degrees.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)

Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

2004, Barefoot in Paris, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-beets-recipe.html?oc=linkback

~ by accordingtoleanne on August 25, 2015.

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