Roasted Beets

Thank you to my sister-in-law, Kim, for preparing these 

beets for our holiday meal.  This recipe turned out so delicious!

It was really a good pairing for the meal, and super easy to prepare!

As Always,

ENJOY!

Recipe Source: Art and Soul in the Kitchen, Jacques Pepin

INGREDIENTS

12 beets

3 Tbsp. good olive oil

1 1/2 tsp. fresh thyme leaves

2 tsp. kosher salt

1 tsp. freshly ground black pepper

2 Tbsp. raspberry vinegar

Juice of 1 large orange

Preheat oven to 400 degrees.

Remove tops and roots of beets, and peel each one with a vegetable peeler. Cut the beets into 1 1/2 inch chunks. Small beets can be halved and medium beets can be quartered and large ones cut into eighths.

Place the cut beets on a baking sheet and toss with olive oil, thyme leaves, salt and pepper. Roast for 35-40 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.