German Baked Red Beets

Submitted by Sharon123

"This recipe yields a delicious and healthy red beet side dish. The slices will come out slightly crunchy. If you prefer them a little softer just leave them in the oven long enough until they’re as soft as you want them to be. The flavour of these beets combines tangy lemon with thyme and honey. It’s a great side dish or side salad but you can also use these beets as ingredients for other dishes like pasta salads. This will add some extra colour and flavour. From Baltic Maid."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 1 kg red beet (2.2 lbs)
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• 1 tablespoon honey
• fresh thyme (or dried)
• salt
• pepper

directions

1. Peel the red beets and cut them into 1/2 cm (about 1/4 inch) thick slices. (Warning: This will stain your hands pretty good. So either you wear gloves or be prepared to scrub your hands afterwards.)
2. Preheat the oven to 375°F / 190°C.
3. Place two large pieces of parchment paper on top of each other on a baking sheet. Place the beet slices on the bottom parchment paper.
4. In a small bowl, combine the lemon juice, lemon zest, olive oil, and the honey. Mix until everything is combined. Then add the thyme. It is up to you how much thyme you want to use(the author uses 2 tbls.). Then add some salt and pepper.
5. Pour the sauce over the red beets and cover it with the top parchment paper by twisting the ends together like a bonbon.
6. Place the baking sheet in the oven and bake the red beets for about 45 minutes or longer if you want them softer.
7. Serve warm or cold.
8. Guten Appetit!

Reviews

[karen]

I love cooked beets and recently discovered that yellow beets taste about the same, but aren't nearly as messy when peeling. So I made this recipe with fresh yellow beets (3) and used dried thyme as it's winter and that's all I have. The only other change I made was I mixed up the sauce before I peeled the beets, and as I cut them up I tossed them into the bowl and mixed it all up before putting in the parchment paper rather than pouring the sauce over the beets. I doubt that made a difference, and the result was very tasty. The only reason I'm giving it 4 instead of 5 stars is because the lemon overpowered the beet flavor, and I love beets so I would cut back the lemon by half next time. If you like lemon or beets, you should give this a try. Made in memory of Sharon.

 

[lovetocookRN]

Made these just as instructed except baked for 50minutes. They were very soft, may back off to 45 minutes next time. My husband loved them. There was a little carmalization on some from the honey which he loved. Hubby has never eaten cooked beets.... he now wants me to make them for Thanksgiving. Great recipe!