Whole Wood-Roasted Beets
- 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
- 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.
- Bake for 20 minutes. Turn the beets over then bake for a further 20 minutes or until cooked. Serve warm.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!