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Our Own Roasted Beets

From Our Own Roasted Beets

Preheat oven to 325ºF.


1 bunch beets
4-5 sprigs fresh thyme
1 bay leaf
olive oil
salt & pepper
1 tsp. Dijon mustard
¼ tsp. prepared horseradish
2 Tbsp. sherry vinegar
6 Tbsp. olive oil


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.