Healthy Diet
Quick Roasted Beets
These quick, crispy & carmelized beets are savory & Scha-weeet!
6-8 small or medium red or-yellow beets, scrubbed & peeled or not peeled (I like the skin & I hate to peel stuff)
2 Tbs. extra-virgin olive-oil
1/2-1 tsp. kosher salt
1/2 tsp. dried thyme leave
How to make them:
Heat the oven to 450°F. Cover a large rimmed baking sheets with parchment. Slice off the tops and bottoms of the beets and then slice the beets into rounds (1/4inch thick is ideal or 1/8 inch if you want crispy beets). If your beets are large and tough, cut them in half first, lay them on their sides, and cut half moons instead of rounds for easier cutting.
Toss the slices well with the olive oil, salt, and thyme and spread them in one layer, with a little space between each. Roast for 25-35 min. The beets will be soft and shrunken, slightly glistening on top and dark with carmelization around the edges.
TIP: the fresher & more tender the beets the faster they cook, so keep a beetie eye on them!
- 6-8 small or medium red or-yellow beets, scrubbed & peeled or not peeled (I like the skin & I hate to peel stuff)
- 2 Tbs. extra-virgin olive-oil
- 1/2-1 tsp. kosher salt
- 1/2 tsp. dried thyme leav
- Heat the oven to 450°F. Cover a large rimmed baking sheets with parchment. Slice off the tops and bottoms of the beets and then slice the beets into rounds (1/4inch thick is ideal or 1/8 inch if you want crispy beets). If your beets are large and tough, cut them in half first, lay them on their sides, and cut half moons instead of rounds for easier cutting.
- Toss the slices well with the olive oil, salt, and thyme and spread them in one layer, with a little space between each. Roast for 25-35 min. The beets will be soft and shrunken, slightly glistening on top and dark with carmelization around the edges.
