This recipe for sliced roasted beets is simple yet delicious, making it easy to incorporate this nutrient-dense vegetable into your diet.

If you’ve landed on this page, you either love beets, or you’ve decided it’s time to give them a try. I’m so glad, because roasted beets are nutritious, delicious and add beautiful color to your plate or bowl. Roasting brings out their natural sweet flavor. It’s my favorite way to eat them.

Read more about the history of beets, their health and sports performance benefits and ways to incorporate them into your diet in my post, Beets: Breaking Down Their Slimy Reputation.

How To Make Sliced, Roasted Beets

If you’ve never cooked beets, not to worry. I’m going to walk you though the steps in preparing this simple side-dish.

The first step is to buy fresh beets. You’ll want to choose beets with a firm, smooth skin that have non-wilted leaves. If you’re lucky enough to have beets growing in your own garden, be sure they are ready to be harvested before you use them. Smaller beets will be more tender than larger ones.

Preheat your oven to 425 degrees and prepare a baking sheet. I like to use Parchment paper when roasting vegetables. If you prefer, you can just spray the pan with cooking spray. As the oven is heating, you can prepare the beets for roasting.

Run them under water and scrub as much of the visible dirt of as possible. Using a sharp knife, cut off the stems and completely remove the skin.

Next, slice the beets into ~1/4 inch slices and place them in a bowl. Drizzle ~ 1 tbsp of oil over the beets then use your hands or a spoon to toss them until they are completely covered in oil. 

Lay the slices on the baking sheet in a single layer. Sprinkle with salt and pepper then transfer to the preheated oven. The baking time can vary from one oven to the next but they generally take about ~25 minutes. You’ll want to start checking them after 20 minutes and continue to check on them so they do not burn. When they are getting close, you’ll start to brown the edges getting brown. When done, they should have a crispy edge with a chewy center. 

How To Serve Sliced, Roasted Beets

These roasted beets are best served immediately. Leftovers can be put in an air tight container and stored in the refrigerator for ~1 week. Use the leftovers on salads, in wraps and sandwiches, or serve as a side-dish later in the week..

Print Recipe

5 from 3 votes

Sliced Roasted Beets

This recipe for sliced roasted beets is delicious and makes it easy to incorporate this nutrient dense vegetable into your diet.

Author: Heather Mangieri, RDN

Ingredients

• 3 Raw Beets (Medium-Large)
• 1 tbsp avocado or canola oil
• 1/10 tsp salt
• 1/10 tsp pepper

Instructions

• Preheat the oven to 425 degrees. Line baking sheet with Parchment paper, or spray with cooking spray
• Wash beets then remove greens and peel the skin. Using a sharp knife, cut into ¼ inch slices and place them in a bowl.
• Drizzle 1 tbsp of oil over the beets and toss to ensure even coating. Transfer to a baking sheet. Sprinkle with salt and pepper
• Bake in oven for ~25 min or until tender. (cooking time will vary)

Notes

Recipe Makes –  2 Servings

Nutrition Facts: 120 Calories, 12 g Carbohydrates, 3 g Fiber, 2 g Protein, 7 g Fat, 1 g Saturated Fat, 1% DV Iron, 20% DV Calcium.