Ingredients:

  • 4 medium golden beets (about 1 pound/450g)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 teaspoon sea salt (5g)
  • 1/2 teaspoon freshly cracked black pepper (2g)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme) (10g)
  • Optional: 1 tablespoon balsamic vinegar (15ml) for drizzling prior to serving

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash the beets thoroughly to remove any dirt. Trim the tops and roots, leaving about an inch of stem attached to prevent bleeding.
  3. Wrap each beet individually in foil for steaming while roasting or cut into wedges or cubes for quicker cooking.
  4. In a large bowl, toss the beets with olive oil, salt, pepper, and thyme.
  5. Spread the beets evenly on a lined baking sheet.
  6. Roast in the preheated oven for 30-35 minutes or until tender (test with a fork).
  7. Allow to cool slightly before peeling (if whole). Drizzle with balsamic vinegar (if using) and serve warm or at room temperature.