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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 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!
Calories: 186kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 206mg | Fiber: 4g | Sugar: 7g