I love anything roasted and beets are top of the list. Using half red and half golden beets give beauty and color to your meal-especially in fall or winter. Beets are particularly heart healthy as well as providing other nutritional benefits. Like other roasted vegetables, these make great leftovers that can be tossed in a salad (think arugula, kite hill ricotta cheese, quinoa, and balsamic) or simply eaten alone.
Ingredients:
2-3 small red beets
2-3 small yellow/golden beets
Olive oil for drizzling
2-3 sprigs of fresh thyme
Garlic powder
Salt and pepper to taste
Optional: Drizzle of good balsamic vinegar
Instructions:
Preheat the oven to 400 degrees and line a roasting pan with parchment paper. If you have a cute roasting dish that you plan to serve the beets in, then no parchment paper is necessary.
Use a potato peeler to remove the skin on the beets. Cut beets in half length wise then slice into half moon shapes. I like to slice them pretty thin so that they don't take too long to cook.
Place the red beets on one side and the yellow beets on the other side of your baking tray with sprigs of thyme on both sides and drizzle with olive oil. Sprinkle over with garlic powder, flaked sea salt, and fresh cracked pepper. Place in oven and roast until tender. Toss and serve as is or with a drizzle of a good balsamic vinegar.
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