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V Quick-Roasted Beet Slices
From Fast, Fresh and Green; Susie Middleton; makes 4 servings
1 bunch of farm beets, tops removed, scrubbed but not peeled
2 Tablespoons extra virgin olive oil
1 teaspoon coarsely chopped fresh thyme leaves
1 teaspoon kosher salt
Preheat oven to 475 degrees. Line a large, heavy-duty sheet pan with parchment paper (to ease clean-up).
Slice the beets crosswise into thin (about 1/8") rounds. The slices should be uniform so they cook evenly. Place the beet slices in a large bowl and thoroughly mix together with the olive oil, thyme, and salt. Lay out on the sheet pan in a single layer, but the sides of the beets can touch.
Roast for 15-20 minutes, until beets are tender, shrunken, glistening, and wrinkled. The smallest slices may darken around the edges but they will still be delicious. Cool before serving.