I love beets in all forms. But roasting them brings out their natural sweetness. And as regular readers of the blog know, my love of every type of vinegar is legendary. This recipe was a win/win.
3 T. good olive oil
1 ½ t. fresh thyme leaves, minced
2 t. kosher salt
1 t. freshly ground black pepper
2 T. raspberry vinegar
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar. Sprinkle with salt and pepper and serve warm.
From Ina Garten's Barefoot in Paris.