Quick-Roasted Beet Slices

Quick-Roasted Beet Slices
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive-oil
  • ½ tsp. kosher salt
  • 1 lb. small or medium red or-yellow beets, scrubbed but-not peeled
  • 1 tsp. fresh thyme leaves

Heat the oven to 450°F. Cover two large rimmed baking sheets with parchment. Slice off the tops and bottoms of the beets and then slice the beets into rounds as thin as possible (1/8-inch thick is ideal). If your beets are large and tough, cut them in half first, lay them on their sides, and cut ...

View full recipe at Fine Cooking


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