Roasted Beets
Source of Recipe
Aunt Saunny
1 1/2 pounds of beets
2 tablespoons olive oil
1 teaspoon cracked pepper
1 tablespoon coarse salt
Directions
Begin by cutting the leafy greens back to about 3 inches. Leaving the tops and the tap root intact keeps in the flavor and reduces the amount "bleeding" that occurs. If you have ever stained your kitchen counter with beet juice, then you know what I am talking about.
Next wash the beets to remove all the dirt and grit.
Prick the beets with a fork and place them on an aluminum foil lined baking dish.
Drizzle with olive oil and sprinkle with salt and pepper. Toss the beets until they are evenly coated.
Roast the beets in a preheated 400-degree oven for about 1 hour or until they are tender.
Remove the beets from the oven and set aside to cool.
Once the beets are cool enough to handle, cut off the tops and the tap roots, peel and quarter. Cooked beets are easy to peel. The skin should come right off.
Now you can either serve them just as they are or add them to another tasty beet recipe.
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