Thursday, April 30, 2015

Roasted beets

I fixed these tonight to go with roast chicken and rice pilaf--awesome!

Serves 3-4
6 beets
1 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
 1 tablespoons balsamic vinegar
Preheat the oven to 350 degrees.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Halve or quarter beets, depending on size. (Try to keep them all roughly the same size.

Line a cookie sheet with Release aluminum foil. Place the cut beets on a baking sheet and toss with the olive oil, 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. Taste and add salt and pepper if needed and serve warm.

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