Roasted Beets

I have never really been a fan of beets. Though, to be quite truthful, I've only really had them pickled or raw. Kate introduced me to this way of preparing beets that renders them crispy on the outside, tender on the inside, and a bit sweet overall. If you don't like beets, but have never tried them this way, I suggest you try it out.

Roasted Beets

Boil raw, unpeeled beets until they are the consistancy of pickled beets (fork goes in and out of them easily, they are easily cut, or when squeezed they feel like slightly overripe tomatoes). The water should be red (be careful when pouring it out, this is what some people used to dye their clothes redish-pink with).

Peel skin from beets and refrigerate.

When beets are cool, preheat oven to 375 degrees F.

Remove beets from fridge and cut into slices which are about 1/8 to 1/4 inch wide, 1/2 inch across, and 1 inch tall. Mix with Olive Oil until beets are covered and then arrange the pieces on a baking sheet. Place in oven for 20 minutes.

Take beets from oven and mix them with a spoon. Add salt and pepper to taste.

Put tray back in oven for 10 minutes or until they are the desired consistancy (for crispier beets, put tray in for up to 20 minutes).

Eat warm beets over lettuce salad (I had one that was lettuce, tomatoes, parmigiano, green olives, hommus, and cucumbers, with olive oil and Rosso (red wine) vinegar, with the beets that was really very good).

Kate says that she really enjoys these beets in a salad of goat cheese, rocket lettuce, and some type of olive oil vinaigrette.

If you try it, let me know what you think!