Orange and Thyme Roasted Beets
Roasted beets are tossed in a bright and zesty orange and thyme dressing for the perfect side or salad topper.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Servings: 4 servings
- 1.5 lbs beets, scrubbed & peeled
- 1 tsp extra-virgin olive oil
- Sea salt & cracked pepper
- 1 tsp of honey
- 1/4 cup of fresh squeezed orange juice
- 2 tsp of finely grated orange zest
- 2 tsp of fresh thyme leaves, roughly chopped
- 2 TBSP balsamic vinegar
Pre-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.)
In 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)