Big Batch of Oven-Steamed Beets

beet food lover's cleanse 2015 healthyish

Sara Dickerman

4 Servings

Source

Ingredients

4 pounds red beets, scrubbed, halved if large

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves

Method

Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.

__DO AHEAD:__Beets can be steamed 3 days ahead. Let cool; cover and chill.