roasted beets

I bought red and gold beets from Henry’s the other day and couldn’t wait to roast them today. I picked a sprig of rosemary from the garden and washed the beets.

Such unsuspecting combinations of flavour here..



  • beets
  • olive oil
  • sprig of fresh rosemary
  • couple sprigs of fresh thyme
  • salt and pepper to taste


  1. preheat oven to 350°
  2. wash beets
  3. line baking pan with foil
  4. put whole beets on foil in pan and drizzle with olive oil
  5. spring rosemary and thyme on beets, wrap beets securely with foil, folding any open edges
  6. put in oven for 1 hour and 45 minutes

The slow roasting of the beets brings out so much sweetness. I noticed that the gold beets were a bit less sugary, but still tasty nonetheless.

Under my fingernails are now magenta.. I read a couple of recipes that suggest cutting the beets before putting them in the foil pocket (some recipes don’t even call for foil) but I wanted to keep the beet as a whole for this experiment.



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