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Forget soggy beets in a can! These easy, sliced roasted beets have a rich and sweet taste with a caramelized candy-like texture. A tasty, but healthy side dish to any meal with just 3 ingredients!Vegan, Paleo and Whole30 approved!
BEETS DON’T TASTE LIKE DIRT
Canned beets, steamed beets, raw beets, soggy beets . . . forget them all! This easy, roasted, sliced beets recipe will change the way you think about beets.
I never used to eat beets because everyone said “beets taste like dirt.” Yes, beets do have an earthy taste, however if you know how to cook them the right way, you will fall in love. When they’re roasted they develop a caramelized, candy-like sweetness.
I eat beets weekly, especially when they’re in season, because they are so good for you.
Start by rinsing your beets under cold water. If you are keeping the skin on, I recommend scrubbing in addition to rinsing.
I know the roots of the beets can be annoying, but hold on to them until you are done peeling and slicing the beets!
DO YOU HAVE TO PEEL BEETS BEFORE ROASTING?
If you are slicing the beets, you do not have to peel them before roasting. It won’t change the texture or taste of the beets, if you are slicing them. However, if you are cubing, or roasting whole beets, you may want to peel the beets before cooking.
Grab a cutting board and a sharp potato peeler to peel the beets.
▶︎ Keep in mind that the cutting board may get stained due to the rich color of the beets. I don’t recommend wearing a nice shirt while cutting purple beets. If you do, here is an article on how to remove beet stains from your clothes, or anything else. Wear an apron and some gloves while preparing beets!
Place one hand on the roots, close to the beets to keep the beet steady while peeling. Peeling beets can be tough, so be careful and watch your hands/fingers!
STEP 2: SLICE BEETS
Grab a cutting board to slice your beets, This is where the beet roots come into play! Place one hand on the roots, close to the beets, to keep the beet steady while cutting.
Begin slicing the beets. I slice mine 1/4 – 1/8 inches thick. The thinner you slice them, the quicker they’ll cook.
STEP 3: TOSS BEETS
Put sliced beets in a medium-large bowl and toss with coconut oil and sea salt.
Arrange the beet slices in a single layer on a baking sheet. You may need 2 baking sheets if you are roasting 2 bunches of beets.
Roasting Beets Q & A’s
Q: WHAT TEMPERATURE DO YOU ROAST BEETS?
A. I recommend roasting the beets at 400 degrees. However, beets are very flexible with temperature. If you need to roast them along side another dish, they should be fine roasting at a different temperature. Just make sure to adjust the time.
Q: HOW LONG DO I ROAST BEETS?
If you are roasting your beets at 400 degrees, I recommend roasting them for 30-40 minutes. However, time may need to be adjusted based on: beet size, freshness of beets, number of sliced beets on the pan, and if other foods are in the oven. Smaller beets will take a shorter amount of time to cook, and larger beets will take longer.
Q: HOW DO I KNOW BEETS ARE DONE?
A. Beets edges will start to turn crispy when fully cooked, and also be tender when poked with a fork.
Q: WHAT GOES WELL WITH ROASTED BEETS?
A. Roasted beets is a great side dish that goes well with steak, pork, beef, salads or in addition to roasted veggies, like carrots! I often eat my roasted beets with a slow cooked chuck roast.
Q: CAN YOU EAT THE LEAVES OF BEETS?
A. Yes! You can cook beet greens just as you would with other greens like spinach or chard. Use them in a salad, in an omelet, etc.
Q: HOW DO YOU STORE SLICED ROASTED BEETS?
Store roasted beets in an airtight container in the fridge for up to 1 week.
Forget soggy beets in a can! These easy, sliced roasted beets have a rich and sweet taste with a caramelized candy-like texture. A tasty, but healthy side dish to any meal with just 3 ingredients!
Ingredients
Scale
6–7 whole beets (or 2 bunches of beets, I used purple and yellow)
Rinse the beets off, and transfer them to a cutting board (be aware that the cutting board you use may become permanently stained due to the color of the beets).
Holding the root and stem of the beet with one hand, start peeling the skin off the beets with the other hand (you can leave the skin on if you want). With a sharp knife, cut off the end of the beet (the opposite end of the root). Holding the root, start cutting slices of the beet (mine were 1/4-1/8 inch thick).
Transfer slices to a medium-large mixing bowl, and toss with coconut oil, then sea salt. Arrange slices in a single layer on a baking sheet (you may need 2 baking sheets if you are using 2 bunches of beets)
Bake for 30 minutes or until slices are crisp around the edges, and fork tender.
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