Roasted Sliced Beets – Cleveland Clinic

Roasting beets is easy to do and gives these veggies a great naturally sweet flavor. Here’s a step-by-step guide to preparing them. To serve, you can drizzle the beets with olive oil and sprinkle them with salt.

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 teaspoon parsley, fresh, chopped
• 1 teaspoon garlic, fresh, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 lemon, zested
• 2 cups fresh sliced beets, cut into 1/8″ slices

Directions

1. Wash, peel, and slice beets into 1/8″ thick slices. Yield is 2 cups sliced beets.
   

   

2. In a medium-size bowl, combine all the ingredients except for the beets – mix thoroughly and set aside. 
   

   

3. Place prepared beets in bowl with marinade and toss to coat.
   

   

4. Spread beets out on a non-stick sheet pan and bake in a preheated 350 F oven for 25 minutes or to desired doneness.
   

   

Chef notes:

• If beets are large, you can cut them in half or even quarters to make them more manageable to slice.
• You can slice by hand with a chef’s knife, on a box grater or with a mandolin.

Nutrition information (per serving)

Makes 4 servings
Serving size = 1/4 cup

Calories: 70
Sodium: 200 mg
Sugars: 5 g
Cholesterol: 0 mg
Saturated fat: .5 g
Fiber: 2 g
Protein: 1 g
Carbohydrate: 7 g