Recipes and Cooking Thyme-Roasted Beets 5.0 (2) Roasting caramelizes the natural sugars in beets. Top with fresh thyme leaves and a sprinkle of goat cheese for a delicious side dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 20 mins Roast Time: 40 mins Cool Time: 15 mins Total Time: 75 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 ½ - 4 pound baby beets (assorted colors) or small beets 6 cloves garlic, peeled 3 sprigs fresh thyme 5 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoon lemon juice 1 tablespoon snipped fresh thyme 3 ounce goat cheese, crumbled (optional) Snipped fresh thyme Directions Preheat oven to 400 degrees F. Cut tops off the beets and trim the root ends. Wash beets thoroughly. If using small beets, cut into 1- to 1-1/2-inch wedges. Place beets in a 3-quart rectangular baking dish. Add garlic and thyme sprigs. In a small bowl stir together 3 tablespoons of the olive oil, the salt, and pepper. Drizzle over vegetables in dish; toss lightly to coat. Cover dish with foil. Roast in the preheated oven for 40 to 45 minutes or until tender. (A knife should easily slide into the beets when they are tender. Uncover and let beets cool in pan on a wire rack about 15 minutes. If using small beets, remove skins by wrapping the wedges, one at a time, in a paper towel and gently rubbing the skins off (use new paper towels as needed). (Baby beets do not need to be peeled.) Remove garlic from the dish; finely chop garlic. Discard thyme sprigs. In a small bowl combine chopped garlic, the remaining 2 tablespoons olive oil, the lemon juice, and the 1 tablespoon snipped thyme. Drizzle oil mixture over beets; toss gently to coat. If desired, sprinkle beets with crumbled goat cheese and additional snipped thyme. Serve warm or at room temperature. Makes 8 servings. Print Nutrition Facts (per serving) 165 Calories 9g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 165 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 246mg 11% Total Carbohydrate 20g 7% Total Sugars 13g Protein 3g Vitamin C 12.4mg 62% Calcium 40.4mg 3% Iron 1.8mg 10% Potassium 661mg 14% Folate, total 217.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.