Roasted Beets

Roasted Beets



  • 4 medium or large beets 

  • 1 T sherry vinegar 

  • 2 T extra virgin olive oil 

  • 1 tsp. salt

  • 1/2 tsp. pepper

  • 2 sprigs thyme

  • 2 sprigs oregano

  • 2 fresh bay leaves


Wash beets, pat dry with paper towels, and place in a large mixing bowl. Add sherry vinegar, olive oil, salt, pepper, thyme, oregano, and bay leaf. Toss to coat beets. Transfer to a baking dish and add enough water to fill bottom of pan by a 1/2-inch. Bake in an oven preheated to 350°F for 45 minutes to an hour, or until beets are easily pierced throughout. Remove beets from oven and let cool in pan. While still warm, use a paper towel to rub the outer skin from the beet. Enjoy in salads, appetizers, or as is.

Serves 4 (varies with beet size and usage) 

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