- Prep Time : 10 minutes
- Cook Time : 30 minutes
Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with tinfoil and coat with non-stick cooking spray.
Peel the beets and then chop them into your desired size. I made mine about 1/4 inch thick sticks.
Place the chopped beets into a bowl, drizzle with the olive oil, salt and pepper and toss to coat. Place evenly on the prepared baking pan.
Bake for 15 minutes, rotate the pan and use a large spatula to flip your sticks so they bake evenly. Bake an additional 15 minutes or until crispy and done.
Note: Every oven is a bit different so if you feel that your fries are not getting crispy enough and you've had them baking for 30 minutes, set the oven to broil. Broiling cooks food at a very high temperature so food tends to darken very quickly. You will want to check the fries every minute, flip them and then check them again in another minute until they are the consistency you desire. The trick is to keep checking and flipping, then repeat.
This recipe serves 4 and is Weight Watchers PointsPlus 3 per serving. Reduce the points to 1 per serving by eliminating the olive oil and coating the beets with non-stick olive oil cooking spray prior to baking, then sprinkling the salt and pepper over the top.
If you follow my posts then you know that I am a HUGE fan of roasted veggies! I’m pretty sure there’s not a single vegetable that I don’t find delicious if it is roasted.
This year during Wisconsin’s grilling season my go-to side dish to pair with those perfectly grilled burgers has been roasted sweet potato fries. However, I happened to have quite a few beets on hand so I thought, why not cut them into sticks and make fries out of them? Well, the result was fabulous!