Orange and Balsamic Roasted Beets

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Yield: 6 servings


12 large beets in a variety of colors, if available
3 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil or a Mild-Medium Flying Olive Single Varietal of Choice
2 tsp fresh thyme leaves, minced

2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp Flying Olive Raspberry or Pomegranate Balsamic Vinegar


1-2 tsp orange zest, optionalDirections: Preheat the oven to 400 degrees. Remove the root end and all but 6 inches of the tops of the beets. Holding onto the uncut top, peel each one with a vegetable peeler. Cut the top off after peeling, then cut the beets in 1 1/2-2” chunks.

Place the cut beets on a baking sheet and toss with the Flying Olive Extra Virgin Olive Oil of Choice. Add the thyme leaves, salt, and pepper. Roast for 30 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the Flying Olive Balsamic Vinegar of Choice. Sprinkle with salt, pepper, and orange zest. Serve.

Submitted by Barb L.