Wednesday, October 24, 2012

Oven-Roasted Fresh Beets

Beets are easy to grow and very nutritious.  The best part is that you can eat both the greens and the root.  The greens are delicious sauteed with garlic in olive oil or in a salad.

Oven-Roasted Fresh Beets

Fresh whole beets 
Olive Oil

Preheat oven to 350 degrees F. Place rack in middle of oven.

Wash and scrub the whole beets to clean off any dirt. Leave the beet whole unless you have some extra large ones (if extra large, cut in half). Trim off the stems (leafy tops) and ends of the beets.

On a large baking sheet, cover with aluminum foil. Place beets on the baking sheetin a single layer.Toss lightly with some olive oil to coat the beets. Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal.

Roast in the oven for about 1 to 2 hours (depending on the size of your beets) or until tender.

Remove from oven and take off the top foil. Set aside to cool enough to handle. When cool enough to handle, peel the skin off - you should be able to do this by hand.

Serve them as they are with salt or with feta cheese or however else you want to use them.  

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