BAKED OR ROASTED BEETS
4 servings
Preheat the oven to 350°F.
Place in an 8-inch square baking pan:
- 1 pound beets, stems trimmed to 1 inch
Add ½ cup water to the pan. Cover tightly with foil and bake until the beets are easily pierced with a thin skewer or knife tip, about 45 minutes for small beets, 1 hour for medium, and 1 ¼ hours for large beets.
Slip off the skins and leave the beets whole or slice into rounds or wedges. Season to taste with:
- Salt and black pepper
Toss with:
- 2 tablespoons melted butter, olive oil, or walnut oil
Optionally, increase the oven temperature to 425°F, return the beet rounds or wedges to the oven, and roast until nicely browned around the edges, 10 to 15 minutes. Sprinkle with:
- 1 tablespoon minced parsley, chives, or dill
- Lemon juice or red wine vinegar to taste