Fresh Herb & Sea Salt Roasted Beets

This recipe is from Boulder’s Mediterranean Restaurant, which recommends using fresh farm beets from Isabelle or Red Wagon farms.


5 pounds farm-fresh beets (medium size)
½ cup olive oil
5 sprigs fresh rosemary
10 sprigs fresh thyme
3 fresh bay leaves
2 whole cinnamon sticks
½ teaspoon whole cloves
1 teaspoon whole juniper berries
1 tablespoon whole fennel seeds
5 whole garlic cloves
6 tablespoons sea salt
1 teaspoon whole black peppercorns


Toss cleaned whole beets (skin on) with the olive oil. Combine all dry ingredients. Toss beets with herbs and spices and coat evenly. Pour mixture into a heavy roasting pan and cover or wrap in aluminum foil. Bake 1¼ hours at 325 degrees (may need to bake longer, depending on the size of the beets). Cool in the refrigerator, rinse, peel and chop the beets and serve.

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