Roasted Ruby Beets

• 12 medium beets, trimmed, leaving 1/2 inch of stems attached
• 6 tablespoons extra-virgin olive oil
• 3 teaspoons kosher salt
• 1/4 cup freshly squeezed orange juice (from 1 medium orange)
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper

1. Arrange oven rack in middle position and preheat oven to 400u0b0F.
2. In large bowl, gently toss beets with 3 tablespoons oil and 2 teaspoons salt. Wrap each beet individually in aluminum foil and place on large rimmed baking sheet. Roast until tender, about 1 to 1 1/4 hours. Cool to warm in foil, about 20 minutes.
3. When beets are cool enough to handle, unwrap and peel, discarding stems and root ends. Cut beets into quarters and transfer to large bowl. Add orange juice, thyme, pepper, and remaining 3 tablespoons oil and 1 teaspoon salt. Gently toss to combine. Serve warm or at room temperature.

beets, extravirgin olive oil, kosher salt, freshly squeezed orange juice, thyme, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-ruby-beets-239212 (may not work)