Thursday, September 12, 2019

Roasted beets



3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange
  1. Preheat the oven to 400 degrees.
  2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with pepper and salt and serve warm.

No comments:

Post a Comment

Chicken katsu recipe

Ingredients 8 skinless, boneless chicken thighs (about 6 ounces each) Salt 1 cup all-purpose flour 3 large eggs, lightly beaten ...