Roasted Beetroot: Vibrant Side Dish Recipe

Ingredients

Estimated total cost: €4.35 · €1.09/serving

• 12 medium beets, trimmed, leaving 1/2 inch of stems attachedEst. price €2.40–€4.80
• 6 tablespoons extra-virgin olive oilEst. price €0.90–€2.10
• 3 teaspoons kosher saltEst. price €0.15–€0.30
• 1/4 cup freshly squeezed orange juice (from 1 medium orange)Est. price €0.25–€0.50
• 2 teaspoons fresh thyme leavesEst. price €0.60–€1.20
• 1/2 teaspoon freshly ground black pepperEst. price €0.05–€0.15

Steps

1. 1

   Position the oven rack in the middle and heat the oven to 400°F.

2. 2

   Start by combining beets with oil and salt in a large bowl, ensuring they are evenly coated. Individually wrap each beet in aluminum foil before arranging them on a rimmed baking sheet. Roast the beets until they are tender, which should take around 1 to 1 1/4 hours. Allow the roasted beets to cool slightly while still wrapped in foil for approximately 20 minutes before handling further.

3. 3

   Once the beets have cooled down, remove the wrapping and peel them, making sure to discard the stems and root ends. Proceed to cut the beets into quarters and place them in a spacious bowl. Add in the orange juice, thyme, pepper, along with the remaining 3 tablespoons of oil and 1 teaspoon of salt. Carefully mix everything together by gently tossing until well combined. The dish can be served either warm or at room temperature.

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• Cultural note

  Roasted beetroots have been enjoyed in various cuisines around the world for centuries. They are often used in Mediterranean and Eastern European dishes, adding a sweet and earthy flavor to meals.

• Seasonal note

  Beets are typically in season during the cooler months of fall and winter, making this dish ideal for autumn and winter gatherings.

• Health note

  This roasted beetroot dish is rich in fiber, vitamins A, C, and K, which support immune function, skin health, and blood clotting. However, it is relatively high in calories and sodium, so moderation is key.