Give beets a chance with this method. Slow roast them into an amazing candy-like finish, which has the potential of converting long-time avoiders into life-long lovers of this crimson root vegetable.
- 1 pound small or medium beets
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 4 sprigs fresh rosemary
Preheat the oven to 400 degrees. Place a large piece of aluminum foil on a heavy baking sheet.
Trim the stems and roots from the beets. Slice the beets into halves (if the beets are small) or wedges if they are larger. Place the beets in a large bowl and drizzle with the olive oil. Toss until the beets are coated. Arrange the beets down the center of the foil. Sprinkle with salt and arrange the sprigs of rosemary among the beets. Bring the foil up and around the beets and fold together to seal. Seal the open ends of the foil. Roast the beets for one hour. Check to see if they are tender by inserting the tip of a knife into a beet. If it pierces the beets easily and the beets are dark, caramelized and a bit wrinkled, they are done. If not, seal the foil and return to the oven for 15 minutes. Let cool slightly, slip the skins off and serve warm or at room temperature.
Makes 4 servings.
Photo by Jodi Miller