Vegetable Trio with Orange-Thyme Dressing

I can’t remember when I last ate beets, just haven’t cared for them.  But this recipe makes them really good!

3 medium beets, greens removed
½ -¾ lb. carrots, peeled and cut into 2-inch lengths
2 lb. acorn squash, cut into 1-inch slices
1 clove garlic, minced
4 tsp. olive oil
1 tsp. thyme leaves plus sprigs
Freshly ground salt and pepper to taste
¼ c. fresh-squeezed orange juice
1/3 c. white wine vinegar

Heat oven to 375°.  Wrap beets in a double layer of aluminum foil, seal and bake in roasting pan for 25 minutes.

In the meantime, toss together carrots, squash, garlic, 2 tsp olive oil, several thyme sprigs, and a dash of salt and pepper.  When the initial roasting time for the beets is over, add this vegetable mix to the roasting pan; spread out around the beets.  Roast for another 40 minutes, or until vegetables are done and beets are tender. 

While the vegetables are roasting, combine orange juice, vinegar, dash of salt, and thyme leaves; drizzle in 2 tsp. olive oil, whisking thoroughly.  When vegegables are done, peel the skin from the beets by rubbing with paper towels; cut beets into 1-inch pieces.

Transfer cooked vegetables to serving dish, and pour orange vinagrette over the top.  Garnish with thyme leaves.


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