The natural sweetness of golden beets is elegantly balanced out with tangy apple cider vinegar, savory thyme, and a pinch of red pepper flakes. These are the perfect side to any meal, look incredible on a charcuterie board or taste amazing on some simple avocado toast! Such a great healthy addition!
2 medium beets, any variety (4 small)
2-3 garlic cloves, smashed (I don’t even peel them)
2t olive oil
Pinch of thyme or a small sprig or two
Pinch of salt and pepper
Pinch of red pepper flakes, to taste
1/4c apple cider vinegar
Preheat oven to 375°F. Clean beets well and trim the excess root tip and any stems. Place beets and garlic in a pie pan or 8×8 baking pan, drizzle with olive oil, sprinkle with a pinch of thyme, salt, pepper and red pepper flakes, then pour vinegar and water in the bottom of the pan. Cover the pan tightly with foil. Bake for 45-90 minutes depending on the size of your beets. (Mine were about the size of a golf ball and they took an hour, if your beets are huge, halve or quarter them.) I pull them out and stick a fork in the biggest one at about 45 minutes, if the fork goes through with ease, they’re done, if not put them back in the oven and check on them every 30 minutes or so. Chop them up a bit then toss in any remaining liquid in the bottom of the pan.
These beets are delicious hot, cold or at room temperature, so they’re super easy to meal prep or make ahead of time.