Roasted Beets

Two pounds of fresh beets
fresh thyme
Olive oil
Black pepper
Sea salt

You will need two pounds of fresh beets - red and yellow beets are pretty when cooked together! Fresh beets are not pretty to start out - they usually look like what they are - root vegetables. This recipe will make a real beet enthusiast happy, and it will turn the beet skeptic into a member of the beet lover's club!

The beets must be washed, peeled and cut in slices. It doesn't really matter how big the slices are, but I generally cut the beet in half and then make 1/2 inch slices. Put the slices in a single layer on a silpat lined cookie sheet, or in a ceramic or glass oven-proof dish. Sprinkle them with the leaves from 3 branches of fresh thyme (that's 1/2-1 teaspoon of dried thyme depending on how much you like thyme), 2 Tablespoons of olive oil, 1/2 teaspoon of fresh ground black pepper and 1/2 teaspoon of sea salt. Cover the pan with foil. Bake the beets for one and a half hours at 350 degrees Fahrenheit. Then take off the foil and stir the beets around before serving.

This beet recipe turns out a very sweet roasted beet, and it makes enough for a family of four people who like beets. For those who love beets, it would serve three people. If you like the beets a little sweet and sour, you could sprinkle a little gluten free wine vinegar or other vinegar that you are confident about on top and stir them around.

© Gf-Zing! | Alice DeLuca