Roasted Beets

  There's something very pioneer-ish about using root vegetables this time of year - freshly harvested, slow-roasted, hearty.  Usually I just boil beets but this time I roasted them in a foil packet in the oven (just trim off the stem end and add a 1/4 cup of water.  Roast at 425 F until tender, about an hour and 15 minutes).  You can eat them just like that or take it a step further: peel and quarter the beets, toss with a couple tablespoons of olive oil in a baking dish, salt & pepper, and then re-heat covered for 20 minutes.  I added a teaspoon of basil as per the recipe but none of us cared for that addition.  Other than that the beets were sweet and tender with a caramelized flavour, pretty good.

Comments

[STEFFOGAL1]

HMM... I LIKE THE COLOR OF BEETS! SOO PRETTY! the color alone is inspiring! great recipe :)