ROASTED BEETS
Roast whole beets till tender – no seasoning necessary. Then use in a variety of recipes. So easy, and the flavor and texture so rewarding! Even eat plain!
Makes 4 extra-large beets
Preheat oven to 400 degrees
Roasting the beets:
4 extra lg. beets ( mine were on average 7/8 of a pound each) – cut off ends, peel.
Place in large baking dish. Pour 1/2 cup water in bottom. Place in preheated 400 degree oven, uncovered, for 1 hour, adding more water after 30 minutes.
I cooked mine 2 hours, while every 30 minutes adding more water to bottom of dish – from 1/2 – 1 cup each time.
When beets are fork-tender (and by that I mean a long-pronged fork inserts easily in centers of beets and exits just as easily), then remove from oven. If there’s even a little resistance, keep roasting them.
When they’re done, remove from oven. Use right away, or refrigerate till needed.
Use in salad, main dish, soup recipes, or as a steak on a burger bun. Cut into steaks, cubes, strips.
Use wherever you normally would use beets.
Check out ROASTED BEET BURGERS
