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.

Roasted Beets

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Course: Sides

Author: Pam - For the Love of Cooking

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.

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