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2 1/2–3 lb. assorted baby beets or small beets
6 cloves garlic, peeled
2 sprigs fresh thyme
5 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. lemon juice
1 Tbsp. snipped fresh thyme
Kosher salt and ground black pepper
1. Cut tops off the beets and trim the root ends. Wash beets thoroughly. If using small beets, cut into 1- to 1 1/2-inch wedges. Place beets in a 2-quart square baking dish. Add garlic, thyme sprigs, 2 tablespoons of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Cover tightly with foil.
2. Roast beets in a 400° oven for 40 to 45 minutes or until tender. (A knife should easily slide into beets.) Uncover and let beets cool about 15 minutes on a wire rack. If using small beets, remove skins by wrapping the wedges, 1 at a time, in a paper towel and gently rubbing the skins off. Replace paper towel as needed. (Baby beets do not need to be peeled.) Place beets in a large bowl.
3. Meanwhile, remove garlic cloves from baking dish. Finely chop with a knife or crush with a mortar and pestle. In a small bowl whisk together remaining 3 tablespoons olive oil, the lemon juice, 1 tablespoon snipped thyme, and garlic. Season to taste with salt and pepper. Drizzle over beets; toss lightly to coat. Makes 4 to 6 servings. |
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