Let’s keep it simple. Beets bring their own rich flavor to the table so there’s no need for me to shout too much about how great they are.
Unless, that is, you think that beets are gross because you’ve only ever had mushy old beets that have been waiting around in a tin can for a couple years. Just give it a try!
Don’t peel my beets!
There is no need to peel fresh-picked beets. If they’ve been sitting in storage for a long northern winter, that might be a different story… but in general, don’t peel those beets. The taste and texture are pretty much the same all the way through.
- 5-6 medium beets
- 2 tbsp olive oil
- dash of salt, dash of pep
- 1 tsp thyme leaves (optional)
- Preheat oven to 400F.
- Remove tops from beets (save and saute!). Chop beets into 1inch chunks.
- In a roasting pan, toss the beets with the olive oil, salt, pepper, and thyme.
- Roast in a middle rack in the oven for about 25-40 minutes, flipping/tossing halfway through. Done when easy to fork.
- Serve immediately as a side dish.
- Serve warm or cold over a salad.