Monday, November 10, 2008

And the beet goes on...

Fresh beets! These beauties were my first attempt at roasting beets. I washed them, trimmed the greens and any long roots, and placed them in some tin foil on a baking sheet. I sprinkled them with some kosher salt and covered them with another piece of foil, making a pocket. They cooked at 350-400 for about 45-50 minutes - I don't recall - just until they were tender. After they cool the skins slip right off, and you have delicious beets! 

Next time I think I'd have kitchen gloves or something when peeling them. My fingers were an interesting brownish-red color for a a day or two. 

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