Quick-Roasted Beets
Serve this warm as a side dish or at room temperature on a salad dressed with a lemon-vinaigrette, walnuts and goat cheese.
1 pound small beets, scrubbed but not peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh thyme leaves
Heat oven to 450 degrees F. Cover 2 large baking sheets with parchment. Slice off tops and bottoms of beets and then slice into rounds 1/8-inch thick. Toss sliced beets with olive oil, salt and thyme and then spread in one layer on the prepared baking sheets. Roast for 20 to 25 minutes, reversing the pans to opposite racks halfway through. Beets should be soft and shrunken, slightly glistening on top, and dark around the edges.
Serves 4 as a small side dish.
From “The Best of Fine Cooking - Fresh,” Spring/Summer 2006, The Taunton Press.