AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerA simple, delicious, and satisfying snack, side dish, or salad topper! Not to mention, a superfood for your liver!
Preheat oven to 400 degrees F. Use a nonstick baking sheet or line a standard baking sheet with parchment paper.
Wash the beets.
Use a sharp knife to slice off the top and bottom of the beet. Peel the skin off of each beet. Slice into 1/4" rounds (and in half if large) and place in a bowl.
Using your hands, rub the coconut oil to cover each beet. Place on the prepared baking sheet.
Sprinkle each side with salt and pepper.
Bake 15 minutes. Flip. Bake 15 more minutes, or until tender and beginning to caramelize. (Feel free to bake a few more minutes, but baking them too long will cause them to lose moisture.)
Cool for a minute and enjoy! Top a salad, serve as a side dish, or eat them straight off of the baking sheet (that's what I did with this batch 😉
Roasted beets pair incredibly well with balsamic vinegar, especially infused balsamic vinegars from the Crescent Olive! Beets are naturally sweet, so a tangy and flavorful spritz of balsamic is amazing!!
Garnish with herbs of choice - parsley, thyme, rosemary, basil, etc.
Ingredients
Directions
Preheat oven to 400 degrees F. Use a nonstick baking sheet or line a standard baking sheet with parchment paper.
Wash the beets.
Use a sharp knife to slice off the top and bottom of the beet. Peel the skin off of each beet. Slice into 1/4" rounds (and in half if large) and place in a bowl.
Using your hands, rub the coconut oil to cover each beet. Place on the prepared baking sheet.
Sprinkle each side with salt and pepper.
Bake 15 minutes. Flip. Bake 15 more minutes, or until tender and beginning to caramelize. (Feel free to bake a few more minutes, but baking them too long will cause them to lose moisture.)
Cool for a minute and enjoy! Top a salad, serve as a side dish, or eat them straight off of the baking sheet (that's what I did with this batch 😉
Roasted beets pair incredibly well with balsamic vinegar, especially infused balsamic vinegars from the Crescent Olive! Beets are naturally sweet, so a tangy and flavorful spritz of balsamic is amazing!!
Garnish with herbs of choice - parsley, thyme, rosemary, basil, etc.
