I was surprised by how well received these beets were by my family. I’d never had roasted beets and thought they sounded good so when I saw them at the Dane County Farmer’s Market currently being held in the Madison Senior Center, I decided that as long as I was going to have the oven on, I might as well have myself some beets to eat, planning on leftovers for the rest of the week. I should have bought more. There were not enough; they were looking for seconds. Just goes to show that the most simple recipes are the ones that end up being the biggest hits.
Roasted Red Beets
For 6-8 servings
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6-8 medium sized red beets well scrubbed
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olive oil
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coarse sea salt
Make 2 to 3 foil packets of the beets, generously drizzling them with some good olive oil and sprinkling them with sea salt. Bake at 300* until they are tender (about 1 ½ hour).
To serve, slice them into ¼ inch slices and sprinkle with a little more olive oil and sea salt.
That’s it, that’s all there is to it. You’re supposed to remove the peels but I object to throwing away the most nutritious part of the vegetables and I’m lazy so I didn’t. I told everyone to peel their own if they insisted. No one did.
