Roasted Beets2018-01-05T17:51:21-05:00

Roasted Beets

Presented by Molinari’s


  • 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 oven for 45 minute 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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As seen in the Winter/Spring 2018 Issue

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