These tangy roasted beets go perfectly on top of an arugula salad…just add some slivered almonds, crumbled goat cheese and a balsamic vinaigrette!

Tangy Roasted Beets
Serves 4
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  1. 3 large beets
  2. 1 tbsp coconut oil
  3. 1/2 tsp sea salt
  4. 1/4 tsp black pepper
  5. 1/2 tsp dried thyme
  6. 1 tsp balsamic vinegar
  7. 2 tsp orange juice (fresh squeezed is preferred)
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Prepare the beets by removing the tips and the stems from the beet root. Peel each beet with a vegetable peeler or paring knife. Chop each beet into 1-inch chunks.
  3. Add the beets to the baking sheet and toss in melted coconut oil, salt, pepper, and thyme. Place in the oven and roast for 40-minutes. Halfway through the cooking time, toss and flip the beets.
  4. Remove roasted beets from the oven and place in a medium mixing bowl. Add balsamic vinegar and orange juice and toss to coat.
  5. Serve beets as a side dish or place on top of a spinach or arugula salad with fresh goat cheese, slivered almonds, and dried cranberries.
Nutrition by Erin https://nutritionbyerin.com/