Whole Wood-Roasted Beets

Submitted by gailanng

"Watch out because this recipe can be tough on your favorite pans. You might want to line the pan with foil and lightly brush with oil. From The Cafe Cook Book by Rose Gray and Ruth Rogers."

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 6

ingredients

• 18 small summer beets (roughly the size of golf balls)
• 1 bunch fresh thyme
• 4 garlic cloves, peeled and finely chopped
• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar or 3 tablespoons herb wine vinegar
• 1 lemon, juice of
• course sea salt
• 1 tablespoon fresh ground black pepper

directions

1. Preheat the oven to 425 degrees. Remove the beet leaves 1 1/4 inches from the bulb and save for further recipes or dispose of them. Keep the root tail of the beets intact. Wash the beets thoroughly, dry and then put in a bowl. Pull the leaves from the majority of the thyme stalks. Keep a few stalks whole. Mix the garlic and thyme leaves and stalks with the olive oil, vinegar and lemon juice; add the seasonings, and then pour over the beets. Turn over and over in the marinade, and then place in a baking dish.
2. Bake for 20 minutes. Turn the beets over then bake for a further 20 minutes or until cooked. Serve warm.