roasted beets may top all other roasted vegetables. they are simply fantastic. there are other methods of cooking them, however, roasting them brings out a great depth of flavor. during the cold winter months, root vegetables seem to be most prevalent and this entry will provide you the know how that surely will come in handy in the future…
what you need:
a couple of bunches of beets (3-6 beets)
place rack in the middle of your oven. pre-heat oven to 375.
rinse the beets well and trim off the beet greens. be sure to set aside for another recipe. beet greens are a wonderful source of nutrients. dry the beets off and loosely wrap them individually in aluminum foil. place the beets on a baking sheet as they can ooze. place the beets in the oven. bake for 45 minutes to an hour or until they are tender when pierced with a knife.
remove the beets from the over and open the foil so they don’t continue to steam. let cool. when beets are cool to touch, remove the skin with your fingers. gloves are optional because they will stain your hands. beets can be kept in the refrigerator for days. they can be sliced, wedged, or eaten whole. i usually roast enough so there are several in the fridge as well as for the recipe they are intended for, but especially so i can eat one warm just fresh from the oven. so delicious.