Description
This Roasted Beetroot and Garlic recipe features tender, caramelized beets infused with sweet roasted garlic and fragrant thyme, making a simple yet flavorful Mediterranean vegan side dish that’s perfect for any meal.
Ingredients
Scale
Vegetables
- 4 medium beets (trimmed and scrubbed)
- 1 bulb garlic (cloves separated but unpeeled)
Seasoning
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the beets and garlic.
- Prepare Vegetables: Cut the trimmed beets into quarters or bite-sized chunks for quicker roasting. Separate the garlic bulb into individual cloves but leave the skins on.
- Season and Toss: Place the beet pieces and unpeeled garlic cloves on a large sheet of foil or in a baking dish. Drizzle with olive oil, sprinkle with salt, pepper, and thyme if using, then toss everything together until evenly coated.
- Wrap and Roast: Wrap the foil tightly around the vegetables or cover the baking dish with foil to trap heat and steam. Roast in the preheated oven for 40 to 50 minutes until the beets are tender when pierced with a fork and the garlic cloves are soft.
- Cool and Peel Garlic: Remove the foil and let the roasted vegetables cool slightly. Then squeeze the roasted garlic out of their skins to use in the final dish.
- Serve: Serve the roasted beets and garlic warm or at room temperature. Optionally garnish with fresh thyme or a splash of balsamic vinegar for extra flavor.
Notes
- This dish pairs beautifully with goat cheese, peppery arugula, or grains such as quinoa to create a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are great chilled in salads.
