Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.

Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam.

Fully wrap the beets in the foil and roast until just tender when pierced with a knife, 1 hour to 1 hour 15 minutes. Remove the beets from the oven and allow to cool until warm.

Directions Preheat oven to 350 degrees F. Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates ...

This recipe combines a mixture of colorful citrus and roasted beets, along with punchy tarragon vinegar and fresh chives.

A holiday side on the healthier side, this stunning dish is layered with a creamy yogurt sauce, tender roasted beets and a crunchy corn-peanut gremolata.

Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

Simply roasted with balsamic, maple and rosemary, these beets caramelize beautifully in the oven, their sweetness deepening as they cook.

Roasted Beets: Preheat oven to 400 degrees F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.