Roasted Beets

Super simple side dish that I love. I don’t eat beets quite as often as I would like because I hate having to boil them and I find it makes a mess. This roasting recipe however is a lot less messy, just as easy as baking a potato, and just as good as boiled (if not better).

The Recipe:

1 lb. beets (3-4 medium sized beets)

1. Preheat oven to 400F.

2. Cut off beet greens leaving 1-inch stem on the beets. Wash beets thoroughly to remove any dirt.

3. Place beets in a baking dish and cover with foil.

4. Roast until fork tender, about 50 to 60 minutes (depending on size).

5. Carefully place beets in a bowl of cold water. When cool enough to handle, with your thumbs, push the skin off under cold running water.

My Experience:

So I have to admit, my beets were a little under cooked. In my defense, I was late getting home from work, very hungry, and very impatient (which is also why I don’t have a picture). A little tip, to tell if the beet is cooked, you should be able to insert a fork into the thickest part of the beet with no resistance.

The reason for peeling the beet under cold running water is so that your hands won’t stain as badly (I only had stains under my nails).

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