Written by Ondrej Jirovy
The red beet is a traditional Czech ingredient. Its availability and simplicity of preparation has made the red beet one of the most frequent ingredients in Czech gastronomy. It is often used as a side dish however the popularity of healthy food has been reaching the top and the beet together with other vegetables are experiencing their golden years. Luckily the red beet salad can be used not only as a side dish but also as a main course.
3 Tbs extra virgin olive oil
6 medium red apples
1 1/2 tsp fresh minced thyme
2 tsp salt
12 medium red beets
1 tsp ground black pepper
juice of 1 large orange
2 Tbs raspberry vinegar
Preheat the oven to 400 °F. Wash and peel the beets. Remove the roots and the tops. Peel the apples. Cut the beets into little chunks and slice the apples.
Depending on your taste small beets can be halved, medium ones can be cut in quarters and large beets into eights.
Put the beets and apples on a baking sheet or pan and toss with the thyme leaves, salt, pepper and olive oil. Roast for 35 to 40 minutes. It is good to check the beets and eventually turn them once or twice until they are tender.
Remove from the oven, taste it to see if you need more salt and pepper, then toss with orange juice and vinegar.