This is what I did with the beets:
Scrubbed 5 large beets. Cut off the tops and the root ends. Cut the beets in half then sliced into 1/2 inch slices then sliced the other direction as well.
Put the beet chunks in a 3-quart bowl.
|Beets in 3-quart bowl|
3 Tablespoons olive oil
2 teaspoons coarse kosher salt
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Mixed all this together well (I used my hands, but you could use a rubber spatula or long-handled wooden spoon. I enjoyed licking the salt-pepper-and-thyme-y goodness off my fingers.)
Preheated the oven to 400 degrees F.
|Beets on pan and ready to roast|
Put the prepared beets on a large rimmed baking pan, in this case a half-sheet pan. Spread the beets around so they were in one layer. Cooked for 30 minutes. Removed from oven and stirred well then returned to oven for another 30 minutes of cooking. Removed from oven again and let sit a few minutes to cool.
|Roasted beets cooling|
They were more than edible! Not fantastic as in feeling like I had died-and-gone-to-Heaven good, but very much eat-able. Based on how these taste, I may try to turn some of them into borscht soup. My last effort in the borscht department was such a disaster taste-wise that I thought I would never make it again. Just today I saw a recipe that looks really good. It uses sauercraut! What can go wrong with sauercraut?!