Oven-Roasted Beets with Herbes de Provence

Vegetable sides can start to feel like an afterthought when you are deep in the elimination phase and most of your energy is going toward the protein and the question of what is safe to eat. This one earns its place at the center of the plate. Beets roast down sweet and deep, the two colors look beautiful side by side, and the whole tray batch-cooks for the week, which matters when you are cooking nearly everything from scratch. Roast a double tray on a Sunday and you have given your future self a real gift: a tender, ready side waiting in the fridge on a day you have nothing left to give the stove.

There is steady nourishment under the sweetness. Beets are a source of folate and naturally occurring nitrates, and they bring a moderate, gentle starchiness that feels grounding rather than heavy. This is simply whole, colorful food that supports a body in the slow work of settling down.

The herbs are worth a moment of attention. A good herbes de Provence blend, thyme and rosemary and a whisper of lavender, turns a plain root vegetable into something you actually look forward to. Let the color and the smell of the pan coming out of the oven be a small pleasure in a stretch of eating that can feel clinical. Beauty at the table is part of the medicine.

Ingredients

• 1 lb red beets, washed and chopped (skin on)
• 1 lb golden beets, washed and chopped (skin on)
• 1/2 lb yellow onion, chopped
• 1 tbsp extra-virgin olive oil, plus more for the pan
• 1/2 tbsp herbes de Provence (use a Core-safe blend of thyme, rosemary, oregano, marjoram, savory, and culinary lavender; check that yours has no fennel seed or other seed-spice)
• 1/4 tsp sea salt
• Scallions, sliced, to garnish

Method

Heat the oven to 350 F and lightly oil a roasting pan.

In a bowl, toss the chopped beets and onion with the olive oil, herbes de Provence, and sea salt until everything is evenly coated.

Spread the vegetables in a single layer in the oiled pan so they roast rather than steam. Bake until tender and caramelized at the edges, about 45 minutes, stirring once partway through.

Garnish with sliced scallions and serve hot. The beets keep well in the fridge and reheat easily, so this is a strong make-ahead side for the week.

*Adapted from asquirrelinthekitchen.com*