This might be the easiest recipe for beets that you’ll ever come across. And also the most delish. The simple steaming method intensifies the natural flavor and sweetness of the beets.
I highly recommend making these Oven-Steamed Beets the next time you have friends and family over for dinner. It pairs well with steak and tastes like you slaved over it all day!
Note: Save those beet greens to steam and season with sea salt and black pepper. They’re highly nutritious, with loads of immune-boosting vitamin C, and make for a downright delicious side.
8 medium red beets
1 tablespoon extra-virgin olive oil
sea salt and black pepper to taste
6 sprigs fresh thyme
¼ cup water
Preheat the oven to 425°F. Remove the beet greens (if still attached) and scrub the beets.
In a 9 × 13-inch glass casserole dish, toss the beets with the olive oil. Season with sea salt and black pepper and add the sprigs of thyme and water. Cover the dish tightly with foil and roast in the oven for an hour, or until the beets are fork-tender.
Let the beets cool in the covered pan, then rub off the beet skins with paper towels. Season to taste with salt and pepper. Serve warm.