Roasted Beets

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Roasted Beets

 

1 to 1 1/2 pounds medium-sized beets (about 4 to 6)

 

Preheat oven to 350 degrees F.

 

Trim the beet tops down to the base. (Unblemished greens can be cooked as

another side dish, if you like.) Trim the long root from each beet and

discard. Wash and dry beets.

 

Wrap them individually in foil and roast in the oven until tender, about 1

to 1 1/2 hours, depending on size. When the beets are cool enough to handle,

unwrap them and rub off the skins. (Your hands will turn pink, but it will

scrub off.) They are now ready to dress and serve. Slice them into

1/4-inch-thick crosswise slices.

 

They are very nice served with a citrus dressing.