Add color and flavor to your favorite dishes with roasted beets. The earthy sweetness of beets pairs well with most foods.
- Prep Time
- 3 large:beets
- 1 rosemary:sprig
- 3 thyme:sprigs
- Preheat oven to 400 F.
- Cut off any leaves or stems from the beets. Rub the beets with the canola oil. Place the beets in a medium ovenproof casserole with the rosemary and thyme. Cover tightly with foil.
- Roast the beets for about 45-60 minutes until the beets can be easily pierced with a paring knife. Remove from the oven and let cool until the beets can be handled easily.
- With a paring knife, peel off the beet skin. Slice the beets into wedges, julienne or dice.