• Class Schedule

    CLASS SCHEDULE

    MONDAY
    WEDNESDAY
    6am, 8:30am QuickFit, 9:30am, 12pm, 3:15pm Open Gym, 4:30pm, 5:45pm

    TUESDAY
    THURSDAY
    5:30am, 8:15am Quickfit, 9:30am Open Gym, 4:30pm

    FRIDAY 6am, 8:30am QuickFit, 9:30am, 12pm, 3:15pm Open Gym, 5pm

    SATURDAY 9:30am

    Show Full Schedule

  • 713-467-1450
  • Contact

    Let's Keep In Touch!X

    ADDRESS8716 Long Point #213
    Houston, TX, 77055

    LEAVE A COMMENT

    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.

Nutrition

Roasted Beets with Orange and Thyme

By ShelleyB | In Nutrition | on May 18, 2012

Spring is almost over, and I am sad. But, one of my favorite vegetables taste best in late spring when harvested. BEETS. I love beets. Growing up, we only used to buy them from the deli counter as pickeled (and of course with some egg). That is all I knew about beets growing up. Then about 5 years ago, I got brave and made Harvard Beets for my sister-in-law FROM SCRATCH. Yes, I used fresh beets. After staining everything in my kitchen, I decided they weren’t that hard to do after all. You just need to plan how NOT to stain everything in sight. But, oh the possibilities these deep red yummies can concoct. Here is a delicious side dish for a roast beef or as topping for an arugula salad.

Roasted Beets with Orange and Thyme

1 bunch beets (about 1 1/2 pounds)
1 tsp extra virgin olive oil
2 TBSP red wine vinegar
1 tsp raw honey
1/4 cup juice from an orange
2 tsp finely grated orange zest
2 tsp fresh thyme
coarse sea salt
fresh ground pepper

Preheat oven to 425 degrees.

Place beets scrubbed, peeled and cut into 1 – inch pieces, on a large piece of foil on a baking sheet.

Drizzle over beets the extra virgin olive oil and season with coarse sea salt and ground pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.

Transfer beets to a large bowl and drizzle with red wine vinegar, honey and fresh squeezed juice of an orange. Top with grated orange zest and fresh thyme leaves.

No Comments to "Roasted Beets with Orange and Thyme"

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Reply

Your email address will not be published. Required fields are marked *

COPYRIGHT © CrossFit West Houston 2019. ALL RIGHTS RESERVED.