Ingredients

The following ingredients have 3 Servings
  • 2 pounds beets, peeled and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme

Instruction

  •      Preheat oven to 425 degrees F.
  • id=”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2.     Toss beets, oil, salt and pepper in a 9 by 13-inch baking dish. Cover with foil.
  • instruction-step-3″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3.     Roast, lifting off the foil to stir once or twice, until the beets are tender when pierced with a fork, about 40 minutes.
  • ruction-step-4″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>4.     Add balsamic vinegar and thyme and toss to coat. Return to the oven, and roast uncovered for 10 minutes.
  • ion-step-5″ class=”MsoListParagraphCxSpLast” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>5.     Serve warm or at room temperature.