Lemon Thyme Roasted Beets With Pistachios In A Grid Pattern White West Elm Bowl

Roasted Beets with Lemon and Thyme

Simple yet full of flavor, these Lemon Thyme Roasted Beets are a healthy side or snack to make and keep on hand in the fridge.
Course Side Dish
Cuisine American
Keyword roasted beets
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 186kcal


  • 3 large beets
  • Zest of 1 lemon
  • Juice of 1 lemon (2 tbsp)
  • 1 tsp packed thyme leaves (from about 10 sprigs)
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • black pepper
  • 1/2 cup roasted, salted shelled pistachios


  •  Preheat oven to 375F.
  • Wash any dirt off the beets, then individually wrap in aluminum foil.
  • Place on a baking pan and roast for 45 minutes, until a paring knife inserts easily into the center of the largest of the beets.
  • Let the beets cool for 10 minutes, or until cool enough to handle with your hands, and peel the skin off.
  • Cut the beets into bite-sized chunks (I like the pieces about 1" big), and place into a bowl.
  • Add the lemon zest, lemon juice, thyme leaves, olive oil, salt, and pepper, and stir to combine.
  • Add the pistachios just before serving, as they will get soggy after an hour or so. Enjoy!


If you expect to have leftovers, hold back some of the pistachios, as they will get soggy when stored for long periods of time. Stir in pistachios right before eating.
Leftovers will keep for 4 days.
This would be a really great side for my 15-minute Parmesan Crusted Chicken, or Chicken Roulade with Sundried Tomato Pesto.


Calories: 186kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 206mg | Fiber: 4g | Sugar: 7g