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Roasted Beets with Blood Oranges

Roasted Beets side dish with blood orange for flavor

  • Author: Lea Valle
  • Yield: 6 servings 1x
  • Category: Side


  • 6 medium beets (or 12 small beets)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoons black pepper
  • 2 tablespoons raspberry balsamic vinegar
  • 3 large blood oranges


  1. Preheat the oven to 400 degrees F.
  2. Remove the tops and roots of the beets and peel each one with a vegetable peeler.
  3. Cut the beets in 1 1/2 inch chunks.
  4. Place the beets in a baking dish and toss with the olive oil, thyme, salt and pepper.beets and spices
  5. Roast in the oven for 40 minutes, turning once or twice with a spatula, until the beets are tender.
  6. While the beets are roasting, zest one of the oranges and set aside the zest.
  7. Juice that zested orange to get approximately 1/3 cup of juice, set aside the juice.
  8. Use a sharp knife to create orange segments out of the remaining two oranges.
  9. Cut both ends off the oranges.
  10. With the orange standing on one end, use your knife to cut off the peel, exposing the flesh of the orange.
  11. Cut all the way around until you have a completely bare orange.
  12. Use a very sharp knife to cut segments out of the oranges.
  13. Continue cutting inside each membrane until you have all the blood orange segments.
  14. When the beets are tender, remove from the oven and immediately toss with the vinegar and orange juice.
  15. Add the orange segments and orange zest.roasted beets and blood oranges
  16. Serve warm. (Serves six)