• Heat up your oven to 375°F and prepare a large, rimmed baking sheet using parchment paper to make cleanup easier. Under running water, scrub the beets properly using a vegetable brush. Keep in mind that there’s no need to peel the beets at any point.
• Slice off the root of each beet, as well as the slender pointed ends, with a sharp chef’s knife to produce a flat surface. Place each beet with the flat side facing down on the cutting board, then cut them in half, and slice them into wedges of equal thickness, about ½ to ¾ inches thick on the broadest edge.
• Arrange the beet slices on the baking sheet that has been prepared. Drizzle the olive oil over the beets and season them with salt. Toss the beets until they are evenly coated, then spread them out on the pan in a single layer.
• Roast the beets for about 35 to 40 minutes, stirring halfway through, or until a fork pierces the beets with mild pressure. If preferred, season with more salt to taste and serve.

These roasted beets can be served as a simple side dish or dressed up. Fresh dill, goat cheese, chives, and rich balsamic vinegar can all be used in your recipe to get the best possible flavor. You may also use them as a side dish or as a topping for a substantial salad.

If you’re interested in trying out more recipe ideas, then you could check out this video recipe.