This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　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

　　

Step 1

Arrange oven rack in middle position and preheat oven to 400°F.

　　

Step 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.

　　

Step 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.