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Ingredients
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Vegetables
Seasonings
Method
Preparation
- 1
Wash and Trim the Beets
Begin by thoroughly washing the fresh beets under running water to remove any dirt. Trim off the leaves and any long roots, leaving about 1 inch of stem intact.
- 2
Roast the Beets
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until a fork easily pierces the beets.
- 3
Cool and Peel the Beets
Once roasted, remove the beets from the oven and allow them to cool for about 10-15 minutes. Once cool enough to handle, peel off the skins using your hands or a paper towel.
- 4
Slice the Beets
Slice the peeled beets into rounds or wedges, depending on your preference.
Dressing and Serving
- 5
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, and fresh thyme until well combined.
- 6
Combine and Serve
Drizzle the dressing over the sliced beets and gently toss to coat. Arrange the beets on a serving platter and garnish with additional thyme if desired. Serve immediately or chill in the fridge before serving.