ROASTED BEETS

Ingredients
3 Large Beets (Usually 1 Bunch)
3-5 Springs of Thyme
2 tbsp. Red Wine Vinegar
1 tbsp. Olive Oil
¼ cup Water

Directions
1. Preheat oven to 385 degrees.
2. Clean/scrub beets, do not peel.
3. In an oven-proof dish, toss clean beets with oil & salt. Add thyme, vinegar & water. Cover tightly with a lid and foil or just foil.
4. Roast for 30-50.  Check the beets every 20 minutes. Small beets will cook more quickly than large beets. Check for “doneness” by piercing with a paring knife (see video). If beet feels hard, cover dish and pop back in oven for another 10 minutes.
5.  Let beets cool, covered in their dish before peeling.

Chef Notes:
• Peeled beets can be refrigerated in an airtight container for up to 5 days.
• These roasted beets are featured in our Lentil and Beet Salad, click for recipe!