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.
Servings: 4 servings
Ingredients
- 1.5 lb beets, scrubbed & peeled
- 1 teaspoon extra-virgin olive oil
- Sea salt & cracked pepper
- 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, roughly chopped
- 2 tablespoon balsamic vinegar
Instructions
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)
