roasted beets

With their rich purple hue and earthy flavor, beets make a perfectly autumnal dish.
Prep Time
10 mins
Cook Time
40 mins
Ready in
50 mins
Ingredients (Serves 8)
  • 3 bunches baby red beets
  • 2–3 sprigs thyme
  • 3 tablespoons red-wine vinegar
  • 2 whole cloves garlic
  • salt to taste
  • pepper to taste
  • 3 tablespoons extra-virgin olive oil
Directions
  • Preheat the oven to 400°F. Remove the stems from the beets and toss them in a bowl with all remaining ingredients except olive oil. Make an aluminum-foil pouch for the beets and seal it tightly.
  • Roast the pouch in the oven for 30 to 40 minutes or until the beets are tender and offer little resistance when tested with the tip of a knife. Discard the thyme and garlic.
  • Cool the beets slightly and rub the skins off with a kitchen towel. Cut into chunks and toss in a bowl with olive oil and season lightly with salt.
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