Roasting Beets preserves their color, flavor, and nutrition much better than boiling. It also makes peeling them a breeze!
- 1 Bunch Beets (try to select a bunch with beets more or less the same size)
- salt and fresh-ground pepper
- olive oil
- Preheat oven to 375 degrees.
- Remove the beet greens, separate them from the stems, and wash and use as you would spinach or swiss chard. (Steaming over eggs is a yummy morning option.)
- Wash and dry the beets. Don’t peel them. Place them in the center of a sheet of aluminum foil on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper. Take another sheet of foil the same size, put it over top and fold up twice all around to seal the edges completely.
- Roast beets in oven for 45 minutes to 1 ½ hours, depending on the size of the beets. You’ll know they are done when a toothpick slides easily through the foil and into a beet.
- Remove from oven, open foil carefully, and let cool completely.
- After they are cool, the skins should slide right off. Cut the beets up into whatever size you like, and serve. They are really good incorporated into your favorite salad, especially with blue, feta, or goat cheese.