Tangy Roasted Beets
Salads & Sides
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Prepare the beets by removing the tips and the stems from the beet root. Peel each beet with a vegetable peeler or paring knife. Chop each beet into 1-inch chunks.
Add the beets to the baking sheet and toss in melted coconut oil, salt, pepper, and thyme. Place in the oven and roast for 40-minutes. Halfway through the cooking time, toss and flip the beets.
Remove roasted beets from the oven and place in a medium mixing bowl. Add balsamic vinegar and orange juice and toss to coat.
Serve beets as a side dish or place on top of a spinach or arugula salad with fresh goat cheese, slivered almonds, and dried cranberries.