Roasted Beets

When we got beets in our Baskets a couple of weeks ago, Cody asked “what do you do with beets besides can them?”  And I realized that was a good question… so I started yet another search.  These beets were pretty tasty, as long as they had enough salt for flavor 😉 Cody liked them more than I did, but it was a good way to get rid of those beets!  Plus, it was super easy.

Roasted Beets

From All Recipes


  • 4 beets, peeled & cut into 3/4 inch cubes
  • 2 tb olive oil
  • 1 tsp dried thyme leaves
  • 1/4-1/2 tsp sea salt (to taste)


  • Toss beets, olive oil, thyme & salt in a bowl; beets should be well coated.
  • Spread on a parchment-lined baking sheet so the beets aren’t touching.
  • Roast at 425 for 10-20 minutes, or until a fork inserted into a cube come out easily.

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