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Roasted Beets with Orange and Thyme

  • Servings: 4
Roasted Beets with Orange and Thyme

Photography: Standard

Source: Everyday Food, January/February 2012

Ingredients

  • 1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey
  • 1/4 cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons fresh thyme leaves

Directions

  1. Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.

  2. Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Cook's Note

This dish pairs well with rosemary roast beef or arugula and goat cheese salad.

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