Beets Recipe

Preheat and wash

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding, then scrub beets under cold running water to remove dirt. Pat dry.

Prepare for roasting

Wrap each beet individually in aluminum foil or place whole beets in a covered oven-safe dish. Drizzle 2 tablespoons olive oil over beets (or toss briefly before wrapping) and sprinkle 1 teaspoon salt and 1 teaspoon black pepper evenly.

Roast

Place wrapped or covered beets on a baking sheet and roast in the preheated oven for 45–60 minutes, depending on size, until a paring knife or skewer slides into the center with little resistance. Check at 40 minutes for smaller beets.

Cool and peel

Remove beets from oven and let cool until they can be handled, about 15–20 minutes. Unwrap and rub skins off with a paper towel or slip skins off under running water. Trim root and stem ends and slice or cut beets into wedges or 1/4-inch rounds as desired.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk or shake until emulsified. Season to taste with the small pinches of salt and pepper indicated (about a 1/4 tsp each). Adjust acidity or sweetness if desired.

Place roasted beet slices or wedges in a serving bowl or arrange on a platter. Drizzle the vinaigrette over the warm beets so they absorb flavor.

Crumble 3 oz goat cheese or feta over the beets. Sprinkle chopped toasted walnuts or pistachios and chopped parsley. If using, scatter fresh thyme leaves on top.

Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, at room temperature, or chilled. Leftovers keep covered in the refrigerator for up to 3 days.