Roasted Beets with Orange and Thyme
These sweet orange-laced beets are an easy and delicious side dish
1 bunch beets, scrubbed, peeled, cut into 1-inch pieces
1 tsp. olive oil
Salt and pepper
2 Tbsp. red-wine vinegar
1 tsp. honey
¼ cup fresh orange juice
2 tsp. orange zest
2 tsp. fresh thyme leaves
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. Transfer beets to a large bowl and drizzle with vinegar, honey and orange juice. Top with orange zest and thyme.
--recipe compliments of Martha Stewart
1 bunch beets, scrubbed, peeled, cut into 1-inch pieces
1 tsp. olive oil
Salt and pepper
2 Tbsp. red-wine vinegar
1 tsp. honey
¼ cup fresh orange juice
2 tsp. orange zest
2 tsp. fresh thyme leaves
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. Transfer beets to a large bowl and drizzle with vinegar, honey and orange juice. Top with orange zest and thyme.
--recipe compliments of Martha Stewart