Roasted Beets

This year we planted beets in our garden. I have childhood memories of my mother pickling beets, but never cared for them as a child much. On our vacation in May we discovered Quin loves pickled beets. So we decided to plant some and give it a try. I discovered a new way of cooking them that we all simply LOVE! If you like beets I think you will enjoy this recipe.

ROASTED BEETS (The New Best Recipe book p. 138)
4 medium beets (about 1 pound without green)--we cook more than this!
2 Tablespoons extra-virgin olive oil
Salt and ground black pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Trim all but 1-inch of the stems from the beets. Wash the beets well and remove any dangling roots. Wrap the beets in aluminum foil (I would wrap them all together in one large foil pocket-saves foil and still works great!) and place the wrapped beets in a sallow roasting pan or a rimmed baking sheet. Roast until a skewer inserted in a beet comes out easily, 45 minutes to 1 hour.
2. Remove the beets from the oven and carefully open the foul packet (make sure to keep you hands and face away from the steam). When the beets are cool enough to handle, carefully peel the skins from the beets. Slice the bets 1/4 inch thick and place in a medium bowl. Add the olive oil, salt, and pepper to taste and toss together gently. Serve warm or at room temperature.

** To keep your hands from turning hot pink! Hold the beets in a paper towel as you pinch of the skins. I have even found it helpful to get a new piece of tinfoil, layer with a paper towel, and then proceed--easier to handle a hot beet.