Roasted Sliced Beets – Cleveland Clinic

Roasting beets is easy to do and gives these veggies a great naturally sweet flavor. Here’s a step-by-step guide to preparing them. To serve, you can drizzle the beets with olive oil and sprinkle them with salt.

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  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon parsley, fresh, chopped
  • 1 teaspoon garlic, fresh, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 lemon, zested
  • 2 cups fresh sliced beets, cut into 1/8″ slices


  1. Wash, peel, and slice beets into 1/8″ thick slices. Yield is 2 cups sliced beets.
    Wash, peel and slice beets into 1/8" slices
  2. In a medium-size bowl, combine all the ingredients except for the beets – mix thoroughly and set aside. 
    Combine all ingredients for the beets
  3. Place prepared beets in bowl with marinade and toss to coat.
    Place prepared beet in bowl with marinade and toss to coat
  4. Spread beets out on a non-stick sheet pan and bake in a preheated 350 F oven for 25 minutes or to desired doneness.
    Spread beets out on non-stick sheet pan and bake

Chef notes:

  • If beets are large, you can cut them in half or even quarters to make them more manageable to slice.
  • You can slice by hand with a chef’s knife, on a box grater or with a mandolin.

Nutrition information (per serving)

Makes 4 servings
Serving size = 1/4 cup

Calories: 70
Sodium: 200 mg
Sugars: 5 g
Cholesterol: 0 mg
Saturated fat: .5 g
Fiber: 2 g
Protein: 1 g
Carbohydrate: 7 g

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