Gorgeous Roasted Beets and Oranges 

Beets taste so delicious that I sometimes forget their health and nutritious benefits. Beets are low in calories yet high in fiber, antioxidants and an array of important micronutrients. And fresh beets are so easy to cook, readily available year-round, don’t use canned. Beets roasted with citric juices enhance the root flavor of beets creating a nice glaze. A fine salt like Pink Himalayan is used to finish the dish adding a burst of flavor, not to salt while cooking. Gourmet salts from around the world are all the rage with so many different choices as well as added ingredients. On a recent trip to Amelia Island in Florida, I had the pleasure of staying at the Ritz Carlton with the famous Salt restaurant and boutique with the boutique stocking salts from around the world. Assisted by a knowledgeable salesperson I returned home with an array of interesting salts. 


12 Beets

1 tablespoon olive oil

1 1/2 tablespoon fresh thyme

1 lemon, juiced

3 oranges, 2 juiced and one cut into half slices 1-inch thick.

2 teaspoon Pink Himalayan fine salt

Preheat oven 375F.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunk. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)

Place the cut beets in oven proof baking dish. Combine olive oil, thyme, lemon and orange juice pouring over beets. Roast for 50-60 minutes, turning once or twice with a spatula until the beets are tender. Remove from the oven and immediately sprinkle with salt and serve warm. 




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