Roasted Golden Beets with Orange and Thyme


I mentioned in my last post that I will eat much healthier this year than in past years. My plan is to try to incorporate the most delicious veggie dishes in my diet every day. There will still be sweets.;)
I’ve been wanting to make something with beets. I finally came across some golden beets at Whole Foods the other day.
I just knew when I found these beets that they would go in a delicious and healthy salad for lunch one day. So I bought them and let them sit in the back of my veggie drawer in the fridge. They sat there for about 2 weeks.
Then I received my January issue of Martha Stewart’s Everyday Food and the recipe I wanted to try was right there on page 109. She uses red beets in the recipe. I had all the ingredients except for the fresh thyme.
No problem with that since my next door neighbors have the most gorgeous herbs in pretty pots scattered around their front yard. While the beets were roasting, I snuck over and pinched a bunch of their pretty thyme and the recipe was ready to be made.

Thanks, Eric! Love your herb garden.

Are you with me in getting more veggies in your diet this year? If you’re a beet lover like me, grab your red or golden beets and try this recipe! These beets are absolutely FABULOUS! They smell incredible and so sweet while they’re roasting.  I ate the whole thing for dinner. I couldn’t resist. I just bought some red beets and can’t wait to make again tomorrow. 

Roasted Golden Beets with Orange and Thyme
source: Everyday Food January 2012


1 1/2 pounds beets
1 teaspoon extra-virgin olive oil
salt and pepper to taste
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves


Preheat oven to 425 F. Scrub, peel, and cut the beets into 1-inch pieces.

Place cubed beets on large piece of foil on a baking sheet. Drizzle with 1 teaspoon extra-virgin olive oil. Mix it all up with your hands (clean hands) and season with sea salt and ground pepper.

Fold foil around the beets and crimp the 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 orange juice. Top with finely grated orange zest and fresh thyme leaves. *I adjusted these ingredients to my taste.

What healthy recipes are you trying this month?

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