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Roasted Beets and Tomatoes

Servings: 2 -3 servings
Author: Samantha Ferraro


  • 1 bunch of baby beets
  • 1 pint of cherry tomatoes
  • Olive oil for drizzling
  • 1/2 tsp garlic powder
  • Fresh thyme sprigs leaves removed
  • Salt and pepper to taste


  • Firstly, pre-heat oven to 400 degrees F
  • Wash and dry beets and tomatoes and trim stems off of beets leaving about half an inch of stem on the beets.
  • Toss beets and tomatoes in olive oil, salt, pepper and garlic powder and roast until beets are tender and tomatoes caramelized, about 20-30 minutes but keep an eye on them.
  • Once done, sprinkle with a bit more salt if desired, a drizzle of olive oil and fresh thyme leaves.