Roasted Beets

Roasting beets concentrates their natural sweetness and couldn’t be easier!

Ingredients:  
4 medium beets (about 1 1/2 pounds) 
2 tablespoons olive oil 

Directions: 

1. Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Place beets in sprayed baking dish and cover with foil. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.

2. When the beets are cool enough to handle, peel by pushing the skin with your fingers. Peel the beets under cool running water to reduce finger staining.

3. Slice the beets, drizzle with olive oil, and season with salt and serve.  Refrigerate for up to 2 weeks.

By Kristen Stevenson