Beets beets beets. What to do with beets besides juice them in the juicer? Roast them!
3 medium sized beets
2 Tbs olive oil
1/2 – 1 tsp finely ground sea salt
1 tsp fresh thyme – chopped
Preheat the oven to 475 degrees.
Scrub the beets clean of any dirt (you’re not going to peel them).
Chop off ½ inch on the top and bottom to get a clean base.
Use a mandolin and slice them thin (5mm) very carefully, or slice them using a knife very carefully.
Toss them in a bowl with olive oil, salt and thyme.
Line 2 baking sheets with parchment paper, lay the beets flat making sure they’re not overlapping each other too much to ensure even roasting. Pop them in the oven for 16-18 minutes. Once time is up, put the baking sheets on a cooling rack and let them cool for few minutes. You’re done!
Roasted beets caramelize and come out very sweet. They go perfect in a salad that uses vinaigrette dressing (something zesty or tart).