The Easiest Mediterranean Roasted Beets Recipe Is So Delicious & Nutritious (2 Ingredients) High Fiber Recipes Mediterranean Diet Recipes Budget Recipes Side Dishes Vegetables Gluten-free Vegetarian Low Sodium Recipes

Think beets are a lot of work to prepare? They can be, which is why I kept thinking there had to be a better way. Beets can be a delicious part of a healthy Mediterranean diet that may help lower blood pressure and reduce inflammation, among the other health benefits of beets. With that in mind, I set out to make a super easy roasted beet recipe.

This nutritious, two-ingredient, high-fiber Mediterranean roasted beets recipe is so easy to make and ready in about 45 minutes. Your simple shopping list: fresh beets and extra virgin olive oil. The sea salt and black pepper, to taste, are totally up to you. Toss to coat then bake until tender. To make this gluten-free beets recipe extra easy, I used parchment paper to limit cleanup (beets can be messy)!

Serve these savory roasted beets as a healthy vegetarian side dish alongside your favorite proteins or grains for a complete dinner. These beets also make an amazing salad: I served them topped with this creamy refreshing lemon whipped ricotta as a dressing and we all licked our plates clean. So good!

Cuisine: Mediterranean 
Prep Time: 5 minutes 
Cook Time: 40 minutes 
Total Time: 45 minutes 
Servings: 6

Ingredients

• 4 medium beets (about 3 cups), peeled and cut into similar-sized slices or chunks
• 2 tablespoons extra virgin olive oil
• lemon whipped ricotta (optional)

Here's how to make it:

1. In a large mixing bowl, add the olive oil, and salt and pepper, to taste (if using). Stir to combine.
2. Add the beets to the mixing bowl and toss to coat. (The bright color of beets can rub off on fingers, clothing or counters, so quick cleanup to avoid staining is helpful. To avoid staining fingers, some people wear gloves.)
3. Pour the beets into a parchment-paper-lined casserole dish or baking pan in an even layer. Add additional salt and pepper, to taste, if desired. (I used a 13x9-inch casserole dish lined with parchment paper, which makes for easy cleanup. Beets can be messy).
4. Bake in a preheated 375-degree F oven. About halfway through baking time (after about 20 minutes), remove pan from oven and flip beets.
5. Put beets back into the oven and continue roasting for about 20 more minutes, or until crisp-tender.
6. Serve beets on their own or with a dollop of lemon whipped ricotta. Enjoy! Store leftovers in an airtight container in the refrigerator. Reheat in the microwave.

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