Our Own Roasted Beets


  • 1 bunch beets
  • 4-5 sprigs fresh thyme
  • 1 bay leaf
  • olive oil
  • salt & pepper
  • 1 tsp. Dijon mustard
  • 1/4 tsp. prepared horseradish
  • 2 tbs. sherry vinegar
  • 6 Tbsp. olive oil

Preheat oven to 325ºF. Coat beets with olive oil. Put in a baking dish with herbs. Cover & bake for at least 1 hour, depending on size of beet. To test: Insert a knife. It should be easy to pierce when done. Let cool for ½ hour. Using a paper towel, “rub” skin off and cut into quarters.

To make vinaigrette: combine mustard, horseradish, and vinegar in a bowl. Slowly whisk in oil until blended.

Season beets with salt, pepper and enough dressing to coat.