Beets are a little, sweetened treat and if you cook them the right way, it just elevates that flavor profile.
Get yourself some beets. I chose the yellow-orange variety for this dish. Leave them out on your counter so they become less firm.
Once they start to feel a little tender, wash them, peel the skin and slice them into 1/4" slices.
Toss them to coat in extra virgin olive oil and sprinkle with a little dried parsley or rosemary.
Bake them at 400 degrees for 15-20 minutes. Check after 15 minutes to make sure they don't burn, buy you do want them to start to brown because that's when the caramelization begins.
Once they look like they'll be good and chewy, crispy on the edges, remove from the over on to a paper-towel lined tray so soak up the extra oil. Dust with a little kosher salt and serve.
You can eat them alone, as a chewy, candied treat or toss them into a salad. They'd pair nicely with a plant-based feta and some dried apricots over arugula...and a crisp, chilled glass of white wine!