I prepared yet another salad for lunch and also decided to roast the rest of the beets. Two gold and one red. I added the same herbs – rosemary and thyme and this time, I roasted them at 375° for an hour and a half.
Pocket of goodness. I wish you could smell the aroma after I ripped open the foil. Earthy, herby, juices sizzling. Delicious! The beets are cooling so I can peel and cut them up. I saved the beet juice along with roasted herbs to make a beet vinaigrette for the cut pieces later.