Roasted Beets by
Ingredients
4 medium beets (full Veggie box share)
1 ½-2 tablespoons olive oil
½ teaspoon salt, more to taste
½-1 teaspoon fresh thyme
1 teaspoon lemon juice or approximately 1 wedge
Pepper to taste
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Thoroughly rinse beets and pat dry with paper towel or old kitchen towel to avoid unwanted staining. Trim off root end then peel beets, using gloves to avoid staining your hands.
Dice beets into uniform size, about 1” or smaller, and put in a medium bowl. Wooden cutting boards are more likely to absorb staining.
Drizzle beets with olive oil and ½ teaspoon salt, stir/toss to evenly coat, then spread onto prepared baking sheet so they aren’t touching.
Bake for 20-30 minutes or until fork tender.
Toss with thyme, lemon juice, salt, and pepper, adjusting to taste.
Thoroughly rinse beets and pat dry with paper towel or old kitchen towel to avoid unwanted staining. Trim off root end then peel beets, using gloves to avoid staining your hands.
Dice beets into uniform size, about 1” or smaller, and put in a medium bowl. Wooden cutting boards are more likely to absorb staining.
Drizzle beets with olive oil and ½ teaspoon salt, stir/toss to evenly coat, then spread onto prepared baking sheet so they aren’t touching.
Bake for 20-30 minutes or until fork tender.
Toss with thyme, lemon juice, salt, and pepper, adjusting to taste.