Roasted Beets
By: Chef Gwen
Published: Monday, November 30, 2009 - 4:12pm

Ingredients




2 pounds beets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

1 Heat oven to 375 degrees. 2 Trim all but 1-inch of stalk from beets. 3 Wash beets, scrubbing away any grit and pat dry. Place beets in a single layer on a sheet of foil and drizzle with olive oil. 4 Sprinkle with salt and pepper. Wrap tightly and place in the oven. 5 Roast until tender but not mushy, about an hour or so for 3-inch diameter beets. 6 Remove from oven and cool 5 minutes. Cut off root and stem end and scrapskin off with a paring knife.

About


The easiest way to peel the beets is when they're still hot. Wear kitchen gloves, if the beets are too hot to handle. Once roasted, the beets can be sliced or cut into cubes. The beets will keep for 4 days if refrigerated.