I like this recipe because the messy part is done before roasting, not after. Once the beets are done, they are ready to be served. A mandoline or other slicing tool makes slicing raw beets easier; otherwise, a sharp knife is a must.
I’ve not listed quantities here as this recipe depends on many factors–the size of the beets, the number of servings, etc. You may need two roasting pans, or just one.
I think that this would also be a tasty way to serve celeriac (peeled first), turnips, rutabagas…
extra-virgin olive oil
salt and pepper, to taste
melted butter, optional
balsamic vinegar, optional
chopped fresh herb, optional
1. Preheat oven to 425ºF. Cover one or two baking sheets with parchment paper, or lightly oil. Slice the beets 1/8-inch thick, as thinly as you can, though not paper thin. Put in a bowl and toss with olive oil, salt, and pepper. Lay out on baking sheet(s) in one layer, the slices barely touching each other. Put in oven and roast for about 15 minutes.
2. Open oven and rotate baking sheets so that the slices at the back of the oven are at the front of the oven. Continue roasting for another 20 or so minutes, until the beets are soft and shrunken some, and perhaps a little crispy at the edges. The cooking time will depend on the thickness of the slices.
2. Remove from oven and serve as is, or drizzled with optional honey, melted butter, balsamic vinegar (one or all), and sprinkled with fresh herb, if using.