Eat them right off the sheet pan, use them in salads, or make up a quick crostini with blue cheese and a few greens.
Makes enough for 4 small servings as a side or starter or enough for this Quick-Roasted Beet, Arugula, and Strawberry Salad.
- 1 pound (6 to 8 small/medium) beets (roots only, any color, unpeeled)
- 2 tablespoons grapeseed or olive oil
- Kosher salt
1. Heat the oven to 425°F. Line two heavy-duty rimmed baking sheets with parchment paper or nonstick foil.
2. Using a sharp, thin-bladed knife, trim the ends of the beet roots and then slice each beet crosswise into rounds between 1/8- and ¼ inch-thick. (Don’t use a mandolin, which would cut them too thinly). If the beets wobble around, cut a thin piece off the bottom to stabilize.
3. If you have both red and yellow beets, put them in separate bowls. Toss the beets with the oil and about 3/4 teaspoon salt. Spread the beets in one layer (preferably keeping the red and yellow beets separate) on the sheet pans and roast, flipping with a spatula once or twice (and rotating the pans in the oven), until tender, glistening, and shrunken, 14 to 18 minutes.
