Roasted Beets with Feta and Thyme

By Shannon Franz

Please note that the prep for this dish can take a solid 30 minutes with all of the washing, peeling and chopping plus 20 to 25 minutes bake time… but it’s worth the work and wait.

Roasted Beets with Feta and Thyme
(Serves 2 as large side dishes)


  • 5 medium sized beets, (washed well, peeled, ends cut off) cut into small pieces. I really like red beets, but I’m sure other varieties would be great too
  • 2 cloves garlic, finely chopped
  • 1 Tbsp (packed tightly) fresh thyme leaves, removed from woody stem*
  • 2 Tbsp olive oil
  • 4 ounces feta cheese
  • Salt and pepper to taste


Preheat oven to 400 degrees Fahrenheit. Line a 9″x13″ pan with parchment paper (easy cleanup!) and put the beets in a single layer on the bottom. Drizzle olive oil over the top and stir to coat the beets in the oil. Sprinkle the thyme leaves, salt/pepper and chopped garlic over the top. Place in preheated oven and bake for 20 to 25 minutes, until the beets are fork tender. Sprinkle the feta cheese over the top and serve.
*A tip on getting the leaves off of the woody stem: Pinch the small (about a 1/4″ in length) soft top off and put it in the “to keep” pile. Hold the top of the woody stem with one hand and with the other hand, pinch above the top leaves and run your fingers down the stem to the bottom… kinda like rubbing a cat the wrong direction. The leaves will come off very easily this way.

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