roasted matchstick beets with coconut oil
Prep time
Cook time
Total time
Note: Double or triple the below quantities if you want to roast up more beets!
Recipe type: side dish
  • 1 medium or large red beet, peeled and sliced into matchstick slices - I'll explain to you how to slice the beets in the below post.
  • 1 teaspoon unrefined coconut oil, melted
  • ¼ teaspoon unrefined coarse sea salt
  1. Pre-heat oven to 400 degrees.
  2. Line a rimmed baking sheet with parchment paper. Note: Don’t use aluminum foil for cooking. Cooking your meat or veggies directly on aluminum foil leaches aluminum into your food, so it’s a big NO, NO!
  3. Slice off the root tip and shoot tip of the beet, and peel it using a vegetable peeler.
  4. Slice the beet into ¼-inch planks.
  5. Take the planks and slice them into roughly ¼-inch matchsticks.
  6. In a small bowl toss matchstick sliced beets with the melted coconut oil (just enough to coat the beets) and sea salt.
  7. Lift the beets out of the bowl and arrange them on the parchment lined baking sheet.
  8. Roast the beets until they’re soft, slightly caramelized, and starting to get crispy, about 12-15 minutes. Keep an eye on them at the 12 minute mark because they can go from slightly crispy to burnt pretty quickly.If you want them a bit crispier, keep them in for a few more minutes, but be sure to keep an eye on them, because as I just said, they can go from crisp to burnt pretty quickly.
Recipe by Marin Mama Cooks at