1 bunch beets, scrubbed, peeled and cut into 1-inch pieces1 tsp extra-virgin olive oilCoarse salt and ground pepper2 Tbsp red-wine vinegar1 tsp honey1/4 cup fresh orange juice2 tsp finely grated 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.
Adapted from Martha Stewart
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This recipe was most recently featured in
Boston Organics Newsletter No. 18 of 2015.