Good Old Roasted Beets

 

This is by far my favorite way to eat beets.

Beginning with fresh beets, leave the root end on. Remove the greens (save them to cook as a green) leaving 1 1/2 inch of stem at the top of the beet.

Either wrap the beets in foil and place on a old edged cookie sheet. Or, place the beets, unwrapped, in a covered roaster. Place a rack on the bottom of the roaster or several layers of cabbage leaves. You don't want the beets to be in direct contact with the roaster.

Place the beets in a preheated, 350 degree oven.v Roast 1 to 1 1/2 hour. After 45 minutes check the beets. Use a fork to see if the beets are done.

Remove the cooked beets from the oven and allow them to cool down so they can be handled. When they are cool enough to touch, the skins simply slip off.

I slice the beets and serve them with a little salt.

You can make a wide variety of sauces, but the sweet delicate flavor of the beets is, in my opinion, lost with any condiment other than salt.

You can roast the beets on an outdoor grill or on a camp fire.