Roasted Beets

Canned beets are good, but roasted fresh beets are even better!  They’re easy to prepare and aren’t as messy as you’d think.  In fact, if you use glass or metal utensils instead of wood or plastic, clean-up is simple.

To roast beets:

1. Preheat oven to 350 degrees.
2. Snip off tops of beets (looks like the top of an onion).  Leave skin on.
3. Place snipped-side-down in a glass loaf pan.  (Three large beets will normally fit in an 8×4 pan.)
4. Add about 1/2 cup of water, or enough to cover the bottom of the pan.
5. Cover the top of the pan in aluminum.
6. Bake for an hour.
7. Test for doneness by poking the beets with the tip of a sharp knife.  If the knife doesn’t go in easily, roast for another 15 minutes and test again.
8. After the beets are roasted and have cooled, peel the skin off with a carrot peeler.  Dice/chop beets as needed for your recipe.

Tags: beets, roasted vegetables