Roasted Beets

How to Roast Beets

Ingredients:

Fresh Whole Beets (all sizes are fine, I try to get ones similar in size... It's a little less work)
Olive Oil

Time: ~1-2 hours (depending on size)

1.) Preheat heat to 350 degrees.

2.) Wash the dirt off of the beets, some may need to be scrubbed.

3.) Leave the beets whole and unpeeled. If you have some larger beets, cut them in half. Cut the stems (leafy part) and ends off. *You can save the leafy part and steam just like spinach, so don't throw them out.

5.) Place cut and cleaned beets in a Ziploc bag (or bowl) and add a little olive oil. Then, shake the beets so they are lightly coated in olive oil.

6.) Transfer beets to baking sheet with aluminum foil and roast roughly 1 to 2 hours (depending in size). Or until tender and easily pierced with the tip of a paring knife.

7.) Allow beets to cool, and peel once cooled. *Peeling the beets is quite easy once cooled, the skin basically separates on its own. However, if you'd like you can also use a paring knife to peel them.