Reviewer:

Reviewed: Nov. 1, 2011

Absolutely delicious! After cutting into 3/4" cubes, I tossed with olive oil, chopped rosemary, a little balsamic vinegar, salt and pepper. Roasting at 425 took much longer than the 10-20 minutes from the recipe - more like 35. Not only delicious, the intense ruby red color makes it a beautiful side dish.

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22 users found this review helpful

Reviewer:

Reviewed: Aug. 3, 2011

I read somewhere that you just had to scrub the beets and no peeling required. I did not want to turn on the oven so I cooked them on the grill in a tin roasting pan covered with foil for about 20 minutes. They got a little char on the bottoms but we ate them skin and all. They were delicious!

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19 users found this review helpful

Reviewer:

rmerritt605

Cooking Level: Intermediate

Home Town: Meriden, Connecticut, USA

Living In: Shelton, Connecticut, USA

Reviewed: Jul. 12, 2011

Great flavor! Mine took longer, more like 30 minutes than 20, but tasted wonderful!

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5 users found this review helpful

Reviewer:

cassie

Cooking Level: Beginning

Living In: Vancouver, Washington, USA

Reviewed: Jul. 3, 2011

I love roasting beets when you can get the all the beautiful varieties at the farmer's market. I used some deep red and pretty golden yellow beets. I skipped the whole mixing bowl part and just used 2 sheets of heavy duty foil - keeping the different colored beets separate. I drizzled the olive oil, thyme, and salt right onto the beet wedges and then enclosed the beets into foil packets, placed on a baking sheet and popped them in the oven. I rated only 4 stars because of the method. I prefer to quarter the beets and roast them for longer (about an hour) instead of cubing them. This way after they cool you can slice them for salads or cube them if desired. Fantastic served with greens, goat cheese, toasted walnuts, and balsamic dressing.

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20 users found this review helpful