Roasted Beets

Do not be intimidated by the beet. Easy peasy. Just like baking a potato.

Beets may also be boiled for faster cook time, but in order to get the richest flavor, I suggest baking.


Basic Roasted Beets

-Clean and trim beets.


-Cut off stems and greens at base of the bulb and put aside for another use. Trim off  long root at the bottom.

-Pull off “hairs” and dirt. This will get peeled off later, so don’t be too particular.

-Wrap well in tinfoil and drizzle with olive oil. Be sure to leave no holes in foil. Beet juice in oven = yuck!

-Bake at 375 for about 1 hour to 1-1/2 hours, depending on the size of the beets.

-Beets are ready when a fork can puncture easily (just like a potato)

-Once beets are cool enough to touch, run under cool water and peel with fingers. The outer peel will come right off.  If it’s giving you trouble, encourage with a peeling knife or peeler.


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