Roasted Rainbow Beets Recipe
Roasted Rainbow Beets
Submitted By: Taz
Ingredients:
2 Tbs Sherry Vinegar - can substitute white or red wine vinegar if desired
Juice of 1 Large Orange
Juice of 1 Lemon
4-6 Medium Red Beets
4-6 Medium Golden Beets
3 Tbs Olive Oil
1 tsp Fresh Thyme Leaves - minced
1 ½ tsp Kosher Salt
1 tsp Fresh Ground Black Pepper
-GARNISH-
Flakey Sea Salt
Preparation:
- Preheat oven to 400°F
- In a large mixing bowl, whisk together the vinegar, orange, and lemon juice - Set aside until needed
- Remove the tops and roots of your beets - Using a vegetable peeler remove the skins - NOTE: Keep your red and golden beets separate as much as possible to minimize staining
- Cut each beet into thick slices, wedges, or quarters and place the golden beets in a large bowl - Add the olive oil, thyme, Kosher salt, and pepper and toss to coat - Transfer the pieces (shaking off excess oil) to a baking sheet - Add the red beets to the same bowl and thoroughly coat – Transfer the red beet pieces to another baking sheet
- Bake for 15 minutes - Turn the beet pieces with a spatula and rotate pans (top to bottom/back to front) - Continue to cook for 15-20 minutes until the beets are nice and tender
- Transfer all the roasted beet pieces to the vinegar/citrus mixture and give them a quick toss
- Transfer to a serving platter/dish, sprinkle with flakey sea salt and serve warm
