I have this game going that whenever my boyfriend says he doesn't like a particular ingredient I insist on figuring out a way to prepare it that he might enjoy. Shahin used to hate raw red onion until I placed fine slivers of it in a strawberry cream cheese salad with sweet balsamic dressing. Until recently, he used to loathe beets until I finally decided to cook them at home for the first time! I love beets, but I have always been intimidated by preparing them myself. I had heard horror stories about staining clothing and counter tops with the vegetable's dye (wouldn't wear white for this recipe folks!) and that the amount of work that went into making beets did not out weigh the benefits. However, to my surprise and delight, these tasty morsels were a breeze to roast in the oven and I find myself making batches each week! I serve these ruby red beets with an easy and delicious dressing of champagne vinegar, olive oil, lemon thyme (from my garden), sea salt, and the juice of one large blood orange. I inhale these roasted beets as if they were savory bits of candy and the best part is that I can make a large batch and store them in the fridge for several days to use in salads or as an easy side dish!
-1 pound fresh beets
-1 cup olive oil
-1 tablespoon sea salt
-1 teaspoon cracked black pepper
-1 tablespoon fresh lemon thyme
-1 blood orange (or whatever citrus you prefer)
-1 tablespoon champagne vinegar
1: Preheat the oven to 400 degrees then using a sharp knife, carefully slice the tops off of the beets and peel away all the skin.
2: Slice the peeled beets into equal sizes about 1/2 inch thick.
3: Toss the beets in the olive oil, salt, and black pepper and layer evenly on a baking sheet covered in foil. Bake in a preheated oven for roughly 45 minutes
4: While the beets are roasting, be sure to turn them to coat them in additional olive oil every 15 minutes!
*The beets should look something like this after 45 minutes. Slightly crisp on the outside and tender and yummy to the taste.
5: As soon as you pull the beets out of the oven, drizzle the juice of a blood orange and the champagne vinegar over the warm vegetables.
6: Chop the fresh lemon thyme and garnish the roasted beets, then serve!