So, I find that you either love beets or well, you really, really don’t. I am definitely in the love category. Beets are a wonderful fall vegetable and this recipe couldn’t be easier. An added bonus, any leftovers are a terrific excuse to make a tasty beet salad.

INGREDIENTS
1 bunch fresh beets, cleaned and quartered
olive oil
fresh sprigs rosemary & thyme
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 400º
Put beets on a parchment-lined sheet pan, drizzle with olive oil,  add herbs, sprinkle with salt and pepper, and toss to combine.

Put in preheated oven and cook for about 30- 40 minutes, depending on the accuracy of your oven. When done, beets should be easily pierced with a knife. Do make sure to monitor them because the cooking time varies significantly depending on individual ovens and on the size of your beets.

NOTE
Can be done earlier in the day, moved to an oven-proof serving dish, and just reheated before serving.

You may have noticed that I didn’t mention peeling the beets, that’s because you can go either way, regarding that. I very often, especially when using the traditional, dark beets, do not peel them. As long as you clean and scrub them, you really don’t need to. When doing rainbow colored beets, I mostly, but not always, do peel them, because they just look better. The choice is yours. Try it both ways, I don’t think you’ll notice a big difference, it definitely simplifies the preparation and it saves your hands from turning red. That’s a win-win.