Roasted Beets


Keep in mind that beets will stain. I used an acrylic board when cutting them and wore gloves to avoid beet stains on my hands.


Fresh beets, greens cut off, with about an inch of the stems still attached


1. Preheat the oven to 350˚.

2. Scrub the beets well and put them in a baking pan.

3. Add water so it’s about ¼ inch deep.

4. Cover the pan with foil, sealing it around the edges.

5. Roast the beets for 45 minutes to 1 hour. (Timing depends on the size of the beets. My ½-pound beets took a full hour.) The beets are done when you can easily slip a sharp knife into the center.

6. When the beets are cool enough to handle, cut the top and the root end off. Hold them under cool running water and slip the skins off with your hands. (Wear gloves to avoid staining your hands.)

7. Use the beets right away, or refrigerate them to use later.

To cook beet greens:

Cut the greens off, leaving an inch or two still attached to the beet root. To cook the greens, cut any tough stems from the leaves. Wash the leaves and stems well, and slice the leaves into smaller pieces. Heat a bit of oil or butter in a large skillet. Add the stems and a bit of water or broth and cook them for a few minutes. Add the greens and cook, stirring, for a couple of more minutes. Beet greens cook much more quickly than some other types of greens. Season to taste with salt and pepper and serve.