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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)

    MATERIALSPaper towels

    • Tin foil


    BEETSPre-heat oven to 400ยบ 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)