Simple Roasted Beets
These easy roasted beets are made with just beets, salt, and oil. It's my go-to beet recipe that’s simple and never disappoints! If you're searching for a healthy, simple vegetable side dish, these roasted beets are definitely contenders.
Servings: 4 servings
Ingredients
- 4 to 5 beets
- 3 tablespoons olive oil
- Kosher salt
Instructions
- Preheat the oven to 425 degrees F. and line a baking sheet with parchment paper.
- Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4-inch thick rounds and place them in a small bowl.
- Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet and sprinkle with kosher salt.
- Roast in the hot oven until the beets are fork tender, 10 to 15 minutes. Enjoy hot with additional salt to taste.
Video
Notes
- Use a paring knife or a vegetable peeler to remove the skin from the outside of the beet. Both are good options.
- Cutting beets will stain your hands red and stain any curtains or clothes that might be nearby. Wear gloves if you don't want red fingers and an apron to shield your clothes if needed.
- When picking out beets at the store, choose ones that are firm to the touch and have nice, perky greens on top instead of droopy, wilted greens and soft beetroots
- Wash and eat the beet tops, too. They are pretty strong as far as greens go, and they are loaded with vitamins and minerals.
Nutrition
Serving: 1 of 4 servings | Calories: 128kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 355mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
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