Ingredients:

  • 1.5 lbs (680g) Beets, assorted colours if available, scrubbed and trimmed
  • 2 tablespoons (30ml) Olive Oil, extra virgin
  • 1 teaspoon (5ml) Dried Thyme
  • 1/2 teaspoon (2.5ml) Garlic Powder
  • 1/4 teaspoon (1.25ml) Salt, or to taste
  • 1/4 teaspoon (1.25ml) Black Pepper, freshly ground, or to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Trim tops and tails of beets (about 1/2 inch), scrub well and cut larger beets into similar sizes as smaller beets.
  3. In a large bowl, toss beets with olive oil, thyme, garlic powder, salt, and pepper until evenly coated.
  4. Spread the beets in a single layer on a baking sheet lined with parchment paper (if using).
  5. Roast for 45-60 minutes, or until a fork easily pierces the beets. Check doneness at 45 minutes and add more time as needed. The timing depends on the size of your beets.
  6. Let beets cool slightly. If desired, slip off the skins by rubbing the beets with a paper towel (wear gloves for this, to avoid staining your hands!).
  7. Slice or dice the roasted beets and serve warm or at room temperature.