3large beets(can also use 4 medium beets or 5 small beets)
1tablespoonextra virgin olive oil
1teaspoon fresh thyme leavesminced
1/2teaspoonfreshly ground black pepper
Preheat oven to 400 degrees F.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler.
Cut the beets into 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters and large beets cut into eighths.)
Place the cut beets on foil-lined baking sheet and toss with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with orange zest. Season with salt and pepper as needed. Serve warm.
You can adjust this recipe by using more or less beets, as desired.
Freeze the cooked beets for up to 3 months. Thaw before serving.