Perfectly Roasted Rainbow Beets
A few months ago, I saw a shirt that said “Lettuce Turnip the Beet” and it made me literally laugh out loud. I guess that’s just the kind of woman I’ve become: one who laughs at food puns. (There are worse things, right?!)
Anyway, beets are one of my favorite root vegetables. Sure, that’s partly because they’re a favorite at posh eateries and I like to think of myself as being ‘on that level’ – but also because they’re incredibly nutritious and very tasty—especially when tossed in an arugula, chevre salad with balsamic glaze (sign up for emails to receive this recipe!)
The beets in this recipe are super tasty on their own, so they can be eaten as a side dish, a main dish, or tossed into a salad.
What You’ll Need:
- 3-4 Dark Red (also called Purple) beets
- 3-4 Golden beets
- 1 ½ tablespoons good EVOO
- ½ teaspoon fresh thyme, minced
- 1-2 teaspoons Himalayan sea salt (regular salt will do!)
- a pinch of black pepper
1. Preheat the oven to 400-degrees.
2. Scrub the beets in warm water to remove dirt.
3. Cut the stems off of the beets (this is actually very nutritious Swiss chard! To find out how to use this in smoothies, sign-up to receive emails!), and remove the bottom tips. Then, using a vegetable (or apple) peeler, remove the outermost layer of the beet.
4. Using a large knife, cut the beets into ½-inch cubes.
5. Place the beets onto a baking sheet and toss with EVOO, thyme, 1-teaspoon salt, and pepper. Roast for 20 minutes, then turn beets over to caramelize on the other side. Roast another 20 minutes until beets are tender.
6. When the beets are out of the oven and cooling, sprinkle with additional 1 teaspoon of salt (or more, if desired).