Kissed with notes of raspberry and orange, these beets are truly fantastic!
1 bunch Chioggia beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara orange
Sea salt and fresh ground pepper
1. Preheat the oven to 400°.
2. Peel the beets with a vegetable peeler. Cut the beets in 1½-inch chunks.
3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.