Oven Roasted Beets

by Hara Dretaki

Inspired by Judy Klumick of Morning Glory Farm in Edgartown. Use real maple syrup for natural sweetness.


  • 1 1⁄2 cups beets
  • 1 Tbsp. olive oil
  • 2 tsp. maple syrup
  • 1 1⁄2 tsp. balsamic vinegar
  • 1 tsp. olive oil
  • 1 tsp. fresh thyme
  • Salt and pepper to taste
Oven Roasted Beets

Elizabeth Cecil

Parboil beets until knife tender, about 30 minutes. Peel, quarter and toss with olive oil, maple syrup, vinegar, salt and pepper. Make sure they are well coated. After half an hour in the oven, stir them about and return to the oven. Add the fresh thyme towards the end. Taste for seasoning and desired tenderness. If you’d like more sweetness, toss with a slurp more of maple syrup before serving.

Serves 4