Servings: 4
Small beets 
Extra virgin olive oil
3 tbsps
Fresh thyme
1 ½ tsps., minced
Kosher salt
2 tsps
Fresh ground black pepper
1 tsp
Raspberry vinegar
2 tbsps
Large orange, juiced 
Baked Beets
10 m
40 m
Ready in:
50 m
  1. Preheat oven to 400 °F/200 °C.
  2. Peel the beets; remove the tops and hanging roots; cut in half.
  3. Line a baking sheet with parchment paper.
  4. In a large bowl, toss the beets with olive oil, salt, pepper and minced thyme.
  5. Place the beets on the baking sheet and bake for about 35 minutes (until tender); turning occasionally with a spatula.
  6. Immediately toss the beets with orange juice and raspberry vinegar. Season with salt and pepper. Serve warm.