4 beets, peeled and halved or quarter depending on size (about 1/2″ chunks)
3 T. olive oil
1 t. dried thyme leaves (2 t. if using fresh)
1 pinch of Himalayan or sea salt to taste
Goat Cheese or Ricotta Salata (optional topper)
toasted walnut halves, chopped (optional vegan topper)
Preheat oven to 375 degrees. Toss the beets, olive oil and thyme in a bowl until incorporated. Spread onto a baking sheet and sprinkle with sea salt. Roast 40 minutes or until beets are tender, turning every 10 minutes to ensure they are evenly cooked. Optional: Crumble Goat Cheese or Ricotta Salata over the top for a savory finish, or toasted walnuts for a vegan finish.