Make tons of these roasted root veggies whenever the oven is set to bake at 350 degrees. We even cook them in our toaster ovens sometimes just to save energy.
1 bunch beets (4 or 5 medium)
2 Tbls. olive oil
3-4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
Dill Vinaigrette (optional)
Heat oven to 350 degrees. Tear off a large piece of heavy-duty aluminum foil (if you only have lightweight, just use a double layer).
Cut off beet tops and scrub the beets free of dirt. Place them in the center of the foil, drizzle with olive oil, add thyme sprigs, and season with salt and pepper. Wrap beets in foil, doubling up the edges so that the packets won’t leak. Roast in oven for 1 hour or until fork tender.
Careful when opening up the foil packs as they will be steaming hot. When cool enough to handle, peel the beets and slice or chunk them into bite-size pieces. Drizzle dill vinaigrette on top and serve.
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