Textual Chef

Roasted Beets

Whole beets roasted in foil until sweet and tender, then peeled and served with a honey-balsamic drizzle and fresh herbs. A vibrant and elegant side.

70 minEasyServes 4100 cal/serving

AmericanSideOvenVegetarianVeganGluten-FreeNut-FreeDairy-FreeEgg-Free

Ingredients

  • 6 medium beets, trimmed, scrubbed
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tsp fresh thyme, leaves only

Instructions

  1. 1

    Preheat oven to 400 degrees F. Scrub and trim 6 trimmed, scrubbed medium beets, leaving 1 inch of stem.

  2. 2

    Wrap each beet in foil with a drizzle of 2 tbsp olive oil. Place on a baking sheet.

  3. 3

    Roast 45-60 minutes until a knife slides in easily.

  4. 4

    Let cool in foil, then rub off skins with a paper towel.

  5. 5

    Slice or quarter beets and arrange on a serving platter.

  6. 6

    Whisk 2 tbsp balsamic vinegar with 2 tsp honey and drizzle over beets. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Scatter 2 tsp leaves only fresh thyme on top.

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