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 them is my absolute favorite way to prepare them, because doing so brings out their natural sweet flavor.
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.
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 beets. You’ll want to choose beets with 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.
First, preheat your oven to 425 degrees, and prepare you baking sheet. I like to use Parchment paper when roasting vegetables. If you prefer, you can just spray the pan with cooking spray.
Next, it’s time to prepare the beets. Run them under water and scrub as much of the visible dirt of as possible. Using a sharp knife, cut of the stems, then completely remove the skin.
Next, slice the beets into ~1/4 inch slices, then place them in a bowl. Drizzle ~ 1 tbsp of olive oil over the beets. Using your hands or a spoon, toss the sliced beets so that they are completely covered in oil.
Lay the sliced beets on the baking sheet in a single layer, sprinkle with salt and pepper and bake for ~25 minutes. The beets should begin to brown around the edges and have be crispy with a chewy center.
Enjoy the roasted beets immediately, or you can store them in the refrigerator, in an air tight container, for ~ 1 week. Use the leftovers on salads, or serve as a side-dish later in the week.
Sliced Roasted Beets
- 3 Raw Beets (Medium-Large)
- 1 tbsp olive oil
- 1/10 tsp salt
- 1/10 tsp pepper
- Preheat the oven to 425 degrees. Line baking sheet with Parchment paper, or spray with cooking sprayWash 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 olive oil over the beets and mix to ensure even coating. Transfer to a baking sheet. Sprinkle with salt and pepperBake in oven for ~25 min or until tender