Roasted Beets
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Roasted Beets might be a recipe you should try. This side dish has 139 calories, 3g of protein, and 7g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up olive oil, juice of orange, raspberry vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. Roasted Beets and Leeks Pasta Salad, Potato & Leek Soup with Roasted Beets, and Spring Salad with Radishes and Beets are very similar to this recipe.
Instructions
Watch how to make this recipe.
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler.
Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
Remove from the oven and immediately toss with the vinegar and orange juice.
Sprinkle with salt and pepper and serve warm.