Roasted Beets
My husband has always loved beets and so has my daughter, but my son and I have taken some time to come to like them. I am glad to say, that I actually crave beets now, but the only way I really enjoy them is if they are roasted. Roasting vegetables makes them all, especially beets, really shine! We finally had a day of cool weather, so I roasted some beets to keep in the fridge to add to meals during the week. Roasted beets are great as a side dish drizzled with vinegar and topped with crumbled cheese, or as an addition to salads and pasta.
How to Make Roasted Beets
Preheat the oven to 375 degrees. Spray a baking sheet with olive oil cooking spray.
Peel and slice the beets into 8 same-sized wedges. Place the yellow beets into a bowl and drizzle a couple of teaspoons of olive oil on them then season with sea salt and freshly cracked pepper. Toss to coat evenly then place on the baking sheet. Place the red beets into the same bowl and drizzle a couple of teaspoons of olive oil on them then season with sea salt and freshly cracked pepper. Toss to coat evenly then place on the baking sheet. Add a few thyme sprigs to the baking sheet. Side Note: I season them separately so the red beets don’t dye the yellow beets.
Place the beets into the oven and roast for 15 minutes; flip and continue to roast for another 15-20 minutes or until tender. Remove from the oven and either serve immediately or store in a sealed storage container to use throughout the week. Enjoy.
Ingredients
- 1 golden beet peeled & cut into 8 wedges
- 1 red beet peeled & cut into 8 wedges
- 4 tsp olive oil divided
- Sea salt and freshly cracked pepper to taste
- 2 fresh thyme sprigs
Instructions
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil cooking spray.
- Peel and slice the beets into 8 same-sized wedges. Place the yellow beets into a bowl and drizzle a couple of teaspoons of olive oil on them then season with sea salt and freshly cracked pepper. Toss to coat evenly then place on the baking sheet.
- Place the red beets into the same bowl and drizzle a couple of teaspoons of olive oil on them then season with sea salt and freshly cracked pepper. Toss to coat evenly then place on the baking sheet.
- Add a few thyme sprigs to the baking sheet.
- Side Note: I season them separately so the red beets don't dye the yellow beets.
- Place the beets into the oven and roast for 15 minutes; flip and continue to roast for another 15-20 minutes or until tender.
- Remove from the oven and either serve immediately or store in a sealed storage container to use throughout the week. Enjoy.
I used to seriously dislike beets when I was growing up, but now I truly love them! Roasting them is also our favorite way to eat them! Love the golden beets since they are so much easier to handle… The red and golden beets look so pretty together!
I am a huge fan of beet..actually I love all the roasted veggies. This looks awesome, Pam.
Perfect timing – just brought home the same combination of beets. Have to try your method for roasting.