Roasting brings natural juices to the surface of these magenta roots and caramelizes them into a sweet, intensely flavored crust.
Serves: 8Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1 tsp. Kosher salt
- 1⁄2 tsp. coarse ground black pepper
- 1⁄2 tsp. dried thyme
- 2 lbs. beets (about 8, tangerine-size), scrubbed and cut into 1-inch wedges
- 2 Tbsp. olive oil
- Heat oven to 350°F. In a small bowl, combine salt, pepper, and thyme. Toss beets with olive oil and half of the salt mixture. Spread into a single layer on a baking sheet. Roast on the middle rack of the oven until tender, about 1 hour, turning once, after 30 minutes. Serve, sprinkled with the remaining salt mixture.