ROASTED BEETS WITH RASPBERRY VINAIGRETTE
When you combine the earthy flavor of beets with a tangy dressing the resulting complimentary flavors will win over your kids!
This is a winter family recipe for beets.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
- 12 beets
- 3 tablespoons good olive oil
- 1½ teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
Preheat the oven to 400 F degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler.
Cut the beets in 1½-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper.
Roast for 35 to 40 minutes, turning once or twice with a spatula until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice.
Sprinkle with salt and pepper and serve warm.
Do you have a tough time getting your kids to eat beets?
Children are more invested in a meal if they help with its preparation. Taking your kids with you to the farmers market or grocery store and letting them pick the size and color of the beets you buy can make them far more excited to eat them later. Better yet, grow beets in a garden patch, or join a community garden and plant beets. Teach your kids how to plant and harvest their own beets. Letting them help with watering, weeding, harvesting, and dinner prep gives them a sense of pride and makes them more enthusiastic and cooperative at meal time.
- 6 servings per container
- Amount per serving
- % Daily Value*