Roasted Beetroot with Orange and Thyme
This simple roasted beetroot dish is a vibrant and flavorful side dish that will brighten up any meal. The beets are roasted until tender and slightly caramelized, then tossed with a tangy orange-thyme vinaigrette. The result is a dish that is both sweet and savory, with a hint of herbaceousness from the thyme.
Beets have been cultivated for centuries, and they were a staple food in ancient Rome. The Romans believed that beets had medicinal properties, and they used them to treat a variety of ailments, including digestive problems, skin conditions, and even cancer. In the Middle Ages, beets were used as a natural food coloring, and they were often added to soups, stews, and other dishes to give them a vibrant red hue. Today, beets are still enjoyed all over the world, and they are often used in salads, soups, and roasted vegetable dishes.
Roasted Beetroot with Orange and Thyme Roasted Beetroot with Orange and Thyme Roasted Beetroot with Orange and Thyme Roasted Beetroot with Orange and Thyme
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound beets, peeled and cut into 1-inch cubes
  • ¼ cup olive oil
  • 2 oranges, zested and juiced
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss the beets with olive oil, orange zest, thyme, salt, and pepper.
  3. Spread the beets on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  4. Remove from the oven and drizzle with orange juice. Serve immediately.
Why It Works
  • Roasting the beets brings out their natural sweetness and caramelizes them slightly, giving them a delicious flavor.
  • The orange-thyme vinaigrette adds a bright and tangy flavor to the beets.
  • The combination of sweet, savory, and herbaceous flavors makes this dish a perfect accompaniment to a variety of main courses.