Roasted Sugar Stripe Beets
I know what you’re thinking…who in the heck wants a recipe for beets? Well, these aren’t those nasty canned beets your mother used to force down your throat. I promise. The candy stripe beet, otherwise known as the candy cane, bullseye, or Chioggia beet is considered an heirloom veggie from Northern Italy. It sports a sweeter flavor in addition to a fabulous Dr. Seuss themed attire.
The first is a shot of my baby beets before they were roasted but not before I slathered them in olive oil, salt, pepper, and organic thyme.
After trimming the ends of the beets a bit and cutting them into quarters, I put them in a 9×13 glass pan and roasted them at 400 degrees for 40 minutes. Once roasted, I tossed them with a splash of vinegar and orange juice before serving.
Roasted Sugar Stripe Beets
Ingredients
- 4 sugar striped beets
- 1/4 cup orange juice
- 1 tbsp vinegar (balsamic or red wine)
- 3 tbsp olive oil
- 1 tbsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 400 degrees.
- Remove the tops and cut the beets into quarters.
- In a large bowl, combine all of the ingredients and toss to coat.
- After completely coated in the oil mixture place in a 13×9 inch glass dish and bake for 40 minutes.
- Toss the roasted beets in the vinegar and orange juice and serve.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
