I love Beets. I love them raw, pickled, boiled but I especially love them oven roasted! I first used this recipe last year when I was getting huge, beautiful beets from the farmers market.
I had some white and red beets in my fridge so I thought I would roast them up together. Not sure if the white ones taste any different or not but they certainly did look pretty altogether.
This recipe is from Jenn The Leftover Queen. She made hers into a salad using the tops and all. By the time I got around to roasting these the tops were happily in my composter doing it's thing in there!
Oven Roasted Beets (The Leftover Queen)
8 fresh beets
2 TBS olive oil
1 tsp dried rosemary
1 tsp dried thyme
salt & pepper to taste
Preheat oven to 425 F. Wash and trim beets, leaving their skins on. Wash and reserve beet greens.
Line a cookie sheet with tin foil. Place beets on cookie sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake cookie sheet so that beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender.
Take beets out of the oven and peel skins off. Note: If you care about your nails, which some people do, wear gloves, or you will have red dye under your nails for days afterwards. Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar, salt & pepper. Toss and set aside.