Roasted Beets with Oregano and Thyme Vinaigrette

Beets are one of those vegetables that transform completely in the oven; they are sweet, tender, and earthy once roasted. Paired with a bright, herb-packed vinaigrette, this dish makes a flavorful side or a beautiful base for a salad. Here’s how to make it.

Ingredients

For the beets:

• Beets

• Olive oil

• Salt

• Pepper

For the vinaigrette:

• 1/4 cup olive oil

• 1 tsp orange zest

• 3 Tbsp orange juice

• 3 Tbsp apple cider vinegar

• 2 Tbsp honey

• 1 Tbsp Dijon mustard

• 2 tsp chopped oregano

• 2 tsp chopped thyme

• 1 tsp salt

• 1/2 tsp pepper

Optional toppings:

• Crushed pistachios

• Crumbled goat cheese

Instructions

1. Preheat oven to 400°F.

2. Peel the beets, slice off both the root and pointy ends, and cut into quarters.

3. Drizzle generously with olive oil and season with salt and pepper.

4. Place beets on a baking sheet lined with foil. Cover with another piece of foil, folding the edges to create a sealed steam chamber.

5. Roast for about 30 minutes, or until a fork easily pierces the beets.

6. While the beets roast, make the vinaigrette: combine all vinaigrette ingredients in a bowl and whisk until well blended.

7. Once the beets have cooled slightly, toss with about half the vinaigrette, adding more to taste.

8. Top with crushed pistachios and crumbled goat cheese before serving.

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