Roasted Beets
Source of Recipe
RC (nana mitchum)
Recipe Introduction
Most recipes I've seen require you to cook the beets
before
removing the tough outer skins, but it's so messy
peeling all those hot --red--beets. I discovered that
if you
peel them like carrots before roasting it's so much
easier! DELICIOUS!!!
List of Ingredients
12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orangeRecipe
Remove the tops and the roots of the beets and peel
each one with
a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
(Small
beets can be halved, medium ones cut in quarters, and
large beets
cut in eighths.)
Place the cut beets on a baking sheet and toss with the
olive
oil, thyme leaves, salt and pepper. Roast for 35 to 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.
Yield: serves 6
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