The simplest beet recipe you’ll ever make, these easy roasted beets are incredibly healthy, delicious and SIMPLE! Paleo, vegan, gluten-free.
These easy roasted beets are super simple and delicious!
I remember being a little kid and thinking beets were SO GROSS. Cooked incorrectly, and you can end up with slimy, squishy beets with unremarkable taste and texture. Cooked correctly, and it’s a whole different world.
These easy roasted beets have a delicious crunch, and a tasty combination of salty and sweet. Plus, they are much easier to make than other beet recipes I’ve seen floating around on the internet.
Roasted beets are definitely my favorite, in terms of the taste and texture after cooking. I’m just not a fan of slimy-textured vegetables. That’s why I just simply don’t like cooked mushrooms.
One of the things I like most about this recipe is that you don’t even have to remove the skin. I see so many people removing the skin from their beets before cooking. The truth is, you don’t even notice it in this recipe. Plus, it’s extra nutritious!
Healthy recipes don’t get much easier than this.
All you need for this simple recipe are some beets, oil, salt and pepper. Start by preheating your oven to 400F.
You’ll want to start by washing your beets really well. For this recipe, we will be leaving the skin on, so you want to make sure you scrub all the dirt off.
Cut the top and tail off each beet and chop each one into thin slices. The thinner you can make the slices, the quicker they will cook. The key here is that you want the slices to be even in thickness.
Lay each of the slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper to taste.
Place the baking sheet in the oven and bake until fork-tender. This will take approximately 30-35 minutes, depending on the thickness, your oven and the elevation.
Enjoy right away, or store in the fridge for 2-3 days before consuming.
Do I need to remove the skin?
No, you don’t! I see so many recipes removing the skin, but that is where so many of the best nutrients are! Plus, as long as you wash the skin thoroughly, it won’t taste dirty or impact the flavor at all. I didn’t even notice that the skin was there when I was eating mine!
Does this work for any type of beet?
In grocery stores, you will typically only find the deep red beets. In reality, beets come in lots of different colors and shapes. This recipe should work just fine for whatever type of beet you grow, or can find at the farmers market.
You may also enjoy:
- 4 large beets
- 1 tablespoon olive or coconut oil, melted
- sea salt and pepper to taste if you're not sure how much to add, I recommend approximately 1/4 teaspoon of sea salt and a pinch of pepper.
- Preheat oven to 400F.
- Slice tops and tails off each beet. Scrub skin under water to remove all dirt and debris.
- Slice beets into thin slices. You can leave the skin on the beets as it is edible and full of fiber. Place beets on a baking sheet lined with parchment paper. Drizzle olive or coconut oil on top of the beets, and sprinkle with sea salt and pepper, to taste.
- Place in oven and roast until softened, approximately 30-35 minutes, depending on how thinly you slice them, your oven and your elevation.