Roasted beets are fantastic in fall and winter with a bit of Gorgonzola cheese or fresh goat cheese. Serve with fresh arugula for a perfect flavor profile.
Author: Jessica Idleman
Recipe type: Appetizers
- 1-4 medium to large fresh beets, trimmed of greens and roots
- aluminum foil
- Preheat oven to 400◦
- Wash beets well and remove the tap root as well as any attached greens. Wrap beets tightly with aluminum foil. Place on a cookie sheet and roast beets for 1 hour. Allow to cool for 30 minutes before unwrapping and peeling.
- To peel beets, simply place under cool running water and rub peel off using your thumbs. Slice or cut into large chunks to serve.