Roasted Beets

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    • #368789

      This is my favorite way to prepare beets…
      Roasted Beets
      2 lbs fresh beets
      2 tbs extra virgin olive oil
      1/2 tsp salt
      1/4 tsp black pepper
      First, use a sharp knife to cut off the leaves and stem of the beets to 1/2 inch. Scrub the beets to remove any remaining dirt.
      Preheat the oven to 425 degrees. Wrap the cleaned beets in aluminum foil tightly, and place the beets on a large cookie sheet.
      Once the oven is preheated, place the wrapped beats on the cookie sheet into the oven. Bake the beets for 45 minutes, or until the beets become tender.
      You can carefully unwrap one of the beets enough to insert a knife to check for doneness.
      Once the beets are cooked, remove them from the oven and allow them to cool until they are cool enough to handle. Then unwrap the beets, and slice them into wedges. A medium sized beet can be sliced into six wedges. Slice smaller beets in half or into four wedges.
      Put the beet wedges in a large bowl, and toss them with the olive oil, salt, and the ground black pepper. If you wish, the beets could then be drizzled with a bit of vinegar for a more pickled flavor. Serves 6
      smiley-char051 smilie

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