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Roasted Beets
beets are a surprisingly popular vegetable in France. In fact, every
grocery
store, produce purveyor, and street market carries packages of peeled,
cooked beets for French cooks to use as is. Most recipes I've seen require
you to
cook the beets before removing the tough outer skins, but it's so messy
peeling all those hot --red--beets. I discovered that if you peel them like
carrots before roasting it's so much easier!

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Remove the tops and the roots of the beets and peel each one with a
vegetable peeler. Cut the beets in 1 1/2-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.

Yield: serves 6
Source: Barefoot in Paris, Ina Garten, CR 2004

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