Orange and Thyme Roasted Beets
Warm roasted beet salads have become quite a trend–and for good reason! First of all, beets are gorgeous and delicious. They present beautifully, even when not prepared, and they possess a deep, rich flavor that plays wonderfully with other flavors. In addition to that, beets are simply hella good for you.
One of the things beets are most valued for is their support in detoxification and their positive effects on the blood and liver. Beets are also high in fiber, immune-boosting Vitamin C, manganese, and potassium. Further, these little powerhouse taproots consist of the B Vitamin folate which helps reduce the risk of birth defects.
Wait–it doesn’t even stop there! Beets fight inflammation, lower blood pressure, possess anti-cancer properties, and boost stamina! (Is that why most healing potions in RPGs are red? It’s beet juice, isn’t it!)
Basically, you could say this vegetable doesn’t miss a… beet.
In my experience, roasted beets have typically been paired with other deep, rich flavors like toasted nuts, dark greens, soft cheeses, and pomes like apples and pears. But this North Carolina spring/summer weather (in February!) has got my heart singing and my flavor receptors pining for fresh, clean flavors.
So, I played with said flavors and the result was awesome. Orange, fresh thyme, balsamic vinegar, and honey were a huge game changer for the roasted beet as I knew it.
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Get the Recipe:
Orange and Thyme Roasted Beets
BEETS1.5 pounds of beets (approx. 1 bunch), scrubbed and peeled
- 1 teaspoon extra-virgin olive oil
- Coarse salt and ground black pepper
DRESSING2 tablespoons of balsamic vinegar
- 1 teaspoon of honey
- 1/4 cup of fresh squeezed orange juice
- 2 teaspoons of finely grated orange zest
- 2 teaspoons of fresh thyme leaves, chopped
GARNISHChopped parsley (optional)
- Tin foil
BEETSPre-heat oven to 400º F.
- Cut the stems and gnarly roots, and peel the beets under cool running water to avoid a death by beet juice.
- Pat the beets with paper towels, and wrap with tinfoil leaving the top open.
- Drizzle some olive oil over the tops of the beets, then sprinkle with kosher salt and ground black pepper.
- Place in the oven and roast for approx. 30-40 minutes, or until beets are tender. (Test with a fork.)
DRESSINGIn a small bowl, combine the balsamic vinegar, honey, and orange juice.
- When the beets are done roasting, allow them to cool for a few moments.
- Once cooled, cut the beets into 1-inch bite-size pieces.
- Place the beets into a large bowl and drizzle the balsamic, honey, and orange mixture over them.
- Add fresh thyme and orange zest, and toss again.
- Garnish with fresh parsley (optional)
20 Comments on “Orange and Thyme Roasted Beets”
Just made these today. So good! Thanks for the recipe!
Love your blog :)
Hey Allisa! Thanks so much for the feedback. I’m so glad you enjoyed this recipe and it makes my heart happy that you love the blog! Comments like this keep me going <3
Those beets. Everything about those looks just perfect. I mean, the beets themselves look awesome, from the root to the leaves, but those flavours sounds just perfect. I love beets no matter what, but the bright, crisp, acidic flavours work superbly. Thanks for sharing!
Beets are one of my favorite vegetables and I’m able to get heirloom ones at a vegetable warehouse in my area but I also grow my own. I’m actually starting them in my greenhouse tomorrow.
I have this picture of myself holding up my harvest last year and I have to say I kind of hid it because I’m not sure I’ve ever been so proud of anything. I don’t want my daughter to know, as far as she knows she’s the cherry on top of everything in my life.
I gotta say though there is nothing that turns me on like beets, garlic, tomatoes ha,ha.
Can’t wait until I can harvest some beets from my garden and try this recipe! Great combination of flavours.
Yes to more beets on the plate! They may look intimidating, and frankly, I’ve long shied away from them just because I didn’t want to make a mess, but they’re actually very easy to prepare. Baking them in the oven is a snap! I love the combination of balsamic and orange juice in this recipe, will make sure to try this dressing next time I fix myself a beet salad.
I wasn’t one to like beets (unless hidden somewhere), but my husband can prove that lately I’ve made an effort to eat them, and they’re actually not that bad :-). I love their color, though, and your pictures show it beautifully.
I can eat beets all the time so anything with beets is perfect for me. Pinned it!
I love this! Beets are always a favorite of mine and I absolutely LOVE the combo of flavors! Your photos are stunning too!
Thanks so much, Mahy! That’s a great compliment coming from you–I absolutely love your food photos!
Ooh! This looks delicious! I don’t know if I have ever tried beets before, but now I really want to!
Ah! I definitely recommend it! They are real cleansers, so be careful. Also don’t be alarmed when you digest them. Your body doesn’t rid of the color pigment. So. Just a heads up. I didn’t want to get all “TMI” but since you’ve never tried them, I felt it fair to warn you. But seriously, no harm done with them. They are amazeballs.
I love roasted beets, the flavor combination you have in this recipe sounds delicious!
Thanks, Jillian! It was definitely different from any other beet salad I’ve had–and in a good way!
I’ve been hearing about warm beet salads for a while now but this one looks delicious!! Thanks for sharing!
Thanks, Sam! Roasted beets are fantastic!
Looks so good! And that tattoo!! LOVE it!
Thanks so much, Jo-Anna! Inking my passion just seemed like the right thing to do :)
Wow! These beets sound delicious!!! I’m just learning to love beets. Growing up we only ever had pickled beets – which I didn’t really care for – I had no idea how good roasted beets could be. Can’t wait to try this recipe.
Oh do I ever remember pickled beets! I loved them as a little girl for some reason. My grandma always had them and I was always asking for them. I hope you love these if/when you give them a shot!