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Tangy Roasted Beets

Tangy Roasted Beets

Course Salads & Sides
Servings 4

Ingredients
  

  • 3 large beets
  • 1 tbsp Coconut oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp dried thyme
  • 1 tsp balsamic vinegar
  • 2 tsp orange juice

Instructions
 

  • 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.