Roasted Beets

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

12 beets

3 tablespoons good olive oil

1 1/2 teaspoons fresh thyme leaves, minced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons raspberry vinegar

Juice of 1 large orange

Directions

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.

Nutrition

• Calories: 147
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 481mg
• Total Carbohydrate: 20g
• Dietary Fiber: 5g
• Total Sugars: 14g
• Protein: 3g