Beets are a wonderful, sweet root vegetable with great versatility. They come in many varieties in various colors, which make them a gorgeous addition to dishes. Use them as a salad topping, in risotto, or marinate them in a dressing. Smaller beets tend to be a little tenderer than super large beets, which can sometimes be a bit woody. The greens are also edible, so wash and save them. They are great braised in a skillet with a little garlic.
Total Active Prep Time: 10 minutes
Cook Time: 60-90 minutes
Aluminum Foil, Baking Pan or Dish
Preheat the oven 450 degrees F.
Cut the stems/leaves off the beets, wash and spin dry. Package for another use as you would greens or lettuce (or use right away).
Wrap each beet in foil and place them on a baking sheet or pan to catch any juices that may leak. If you use a glass baking dish put in a ½ of water or so to prevent the glass from breaking.
Bake the beets for 60-90 minutes depending on the size. They are done when a fork easily slides in into them without resistance.
Let them cool in the foil, and then slip the beets out of their skins. The skins should peel away fairly easily.
Use right away or refrigerate for up to five days.