Roasted Beets

for 1 1/2 pound of beets

1 1/2 pound of beets

1/4 cup water

1/2 teaspoon kosher salt, plus more to taste

pinch of granulated sugar 

1 tablespoon olive oil, nut oil, or unsalted butter at room temperature

up to 1 tablespoon red wine vinegar,  freshly squeezed lemon juice or orange juice

1 tablespoon chopped fresh parsley, chives, or dill

freshly ground black pepper (optional)

Preheat the oven to 375º F.  Trim the beet stalks within 1-inch of the beet and leave the root end intact.  Wash the beets without tearing the skin.  Place the beets in an 8x8-inch baking dish.  Add the water and cover tightly with foil.  Bake until the beets are tender and can easily be pierced with a knife, anywhere from 45 minutes to 1 1/4 hours depending on the size of the beets.  Remove from the oven and allow the beets to cool, about 20-25 minutes.  When the beets are cool enough to handle, slip off the skins while wearing disposable gloves (if you don't want your hands "beet" red).  Using a paring knife, trim the stem and root ends.  Slice or quarter the beets, place them in a bowl, and toss them with the butter or oil, vinegar, herbs, and salt and pepper (if using) to taste.  Serve warm or at room temperature.  Enjoy!

*Note: When preparing beets of different color, make sure you use separate pans for each color.

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