Get ready to elevate your vegetable game with a mind-blowing roasted beet recipe that's about to become your new obsession! These golden-edged, coconut oil-kissed beet matchsticks are not just a side dish – they're a culinary adventure that will make you fall in love with beets all over again. With a perfect balance of crispy edges and tender interiors, this recipe turns the often-overlooked root vegetable into a showstopping star that will have your dinner guests begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium beets, peeled and cut into matchsticks
- 2 tablespoons coconut oil, melted
- Salt and pepper to taste
- 1 tablespoon fresh thyme (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the beets thoroughly under cool running water. Using a sharp vegetable peeler, carefully remove the outer skin of the beets. Ensure you're wearing kitchen gloves to prevent staining your hands.
- Using a sharp knife or a mandoline slicer, cut the peeled beets into uniform thin matchsticks, approximately 1/4 inch wide and 2-3 inches long. Consistent size ensures even roasting.
- In a small microwave-safe bowl, melt the coconut oil by heating in 15-second intervals, stirring between each interval until completely liquid.
- Place the beet matchsticks in a large mixing bowl. Drizzle the melted coconut oil over the beets, then sprinkle with salt and pepper. Gently toss to ensure all beet pieces are evenly coated.
- Spread the seasoned beet matchsticks in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and crisp edges.
- Roast in the preheated oven for 25-30 minutes, stirring or flipping the beets halfway through cooking to ensure even browning and prevent burning.
- If using fresh thyme, sprinkle the leaves over the beets during the last 5 minutes of roasting to release their aromatic oils.
- Remove from the oven when beets are tender and have crispy, caramelized edges. The cooking time may vary slightly depending on the thickness of your matchsticks.
- Let the roasted beets cool for 3-5 minutes on the baking sheet. Transfer to a serving dish and garnish with additional fresh thyme if desired.
Tips
- Wear kitchen gloves when handling beets to prevent staining your hands with their vibrant red color.
- Use a sharp mandoline or chef's knife to create uniform matchsticks for even cooking.
- Don't overcrowd the baking sheet – give your beet matchsticks space to crisp up and caramelize.
- Experiment with different herbs like rosemary or oregano for varied flavor profiles.
- For extra crispiness, pat the beet matchsticks dry with paper towels before tossing with coconut oil.
- If you prefer a more intense flavor, add a splash of balsamic vinegar before roasting.
- Check the beets at the 25-minute mark to prevent burning, as oven temperatures can vary.
- Let the beets rest for a few minutes after roasting to allow them to crisp up further.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 16g
Protein: g
Fat: 7g
Saturated Fat: g
Cholesterol: 0mg
