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.