Roasted Beets (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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:
1. Preheat the oven to 400 degrees.
2. 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.)
3. 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.
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