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Prep Time: 2 Minutes Cook Time: 58 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Roasting beets before you peel them is so easy, and way less messy. It also lets the natural juices stay in the beet. Cool these and use for salad, or eat warm, either way they are delicious! Ingredients:
6 beets, medium, unpeeled |
olive oil, to taste |
salt and pepper, to taste |
Directions:
1. Wash beets and remove any green portion from the stem area, but leave the top in tact, clean root end and trim but not too close to the bulb portion of the beet.
2. Wrap each beet in foil and roast in a 400 degree oven for approximately 1 hour (depending on the size of the beets). Test for doneness by inserting a paring knife into the beet.
3. Remove from oven and let stand for a few minutes. Unwrap, and use a paring knife to gently peel the skin away.
4. Cut into pieces and drizzle with olive oil and salt and pepper.
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