Techinique: Roasting Beets

Beets - they get a bad wrap.  Poor things.... A lots of people have bad memories of their parents forcing them boiled or pickled beets as a child.  But beets can be delicious, especially when roasted.  Roasting concentrates their flavour and brings out their sweetness.

I used golden beets here, but you can use any type you like - or be crazy and use a variety of types! Roasted beets are perfect in a salad.

• Preheat oven to 400 F.  Place rack in the middle of the oven.
• Wash beets thoroughly with a vegetable brush.
• Trim off the tops and tips of the beets.
• Place the beets on some aluminum foil and drizzle with olive oil.
• Sprinkle with kosher salt and cracked black pepper.
• Fold up the sides of the aluminum foil and form a nice, tight packet.  Place on a baking sheet.
• Bake for about 45 min to an hour (depending on the size of the beets). 
• Test doneness by inserting a knife.  The tip of the knife should pierce the beet easily.
• Once cooked, remove the beets from the oven open pakcet and let the beets cool.
• Using a paring knife, peel the beets and slice. 

Tip: If you are using red beets and are afraid of staining your hands you can wear gloves or use a plastic bang to handle the beets when peeling.