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Servings: 6 servings

Total Time: 1 hour

  • 12 beets
  • 3 Tbsp olive oil
  • 1 1/2 tsp fresh thyme leaves, minced
  • to taste salt and pepper
  • 2 Tbsp balsamic vinegar
  • juice of 1 large orange


Preheat the oven to 400°F. 

Scrub beets to remove any dirt, remove top and bottom, then peel using a vegetable peeler. Cut beets into 1½ inch chunks and place on a baking sheet. Toss with oil, thyme, salt and pepper. Roast for 35–40 minutes or until beets are tender, turning halfway through. Remove from the oven and toss with vinegar and orange juice. 


147 calories; 7.1 g fat; 1 g saturated fat; 0 mg cholesterol; 129.4 mg sodium; 18.1 g carbohydrate; 4.6 g fiber; 13.1 g sugar; 2.8 g protein

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