great and healthy for dinner! :)
1 bunch of beets (about 5 or 6 medium beets), greens removed and saved for another use
Olive Oil
Salt and Pepper
1 T chopped fresh dill (other herbs are great too)
1. Preheat oven to 450 F. Scrub beets and remove greens, leaving about one inch of stem attached to the beets. (There is no need to trim the root end, just wash them well).
2. Lay out a large piece of foil and place beets in the center. Drizzle with olive oil and season with salt and pepper. Wrap up foil around beets into a small packet. Make sure it is wrapped tightly and sealed well.
3. Place packet on a small baking tray (just so it doesn’t leak) and put in preheated oven. Bake for about 45 minutes until a knife inserted in the largest beet meets no resistance. Obvioulsy, smaller beets take less time, larger more… If they are not done, simply wrap them back up and cook a few more minutes.
4. Remove from oven and put one beet on a paper towel. Trim ends (you can keep stem ends on if you like, but I find that soil and grit get trapped in there easily). Using another paper towel, rub off beet skins and discard. They should come off without any trouble. Repeat with remaining beets. Put whole beets in a bowl until ready to serve and cover with foil.
5. When ready to serve, slice or quarter beets into the size you like (or leave whole if they are small). Toss with more olive oil, additional salt and pepper to taste, and fresh dill.enjoy! :)
Olive Oil
Salt and Pepper
1 T chopped fresh dill (other herbs are great too)
1. Preheat oven to 450 F. Scrub beets and remove greens, leaving about one inch of stem attached to the beets. (There is no need to trim the root end, just wash them well).
2. Lay out a large piece of foil and place beets in the center. Drizzle with olive oil and season with salt and pepper. Wrap up foil around beets into a small packet. Make sure it is wrapped tightly and sealed well.
3. Place packet on a small baking tray (just so it doesn’t leak) and put in preheated oven. Bake for about 45 minutes until a knife inserted in the largest beet meets no resistance. Obvioulsy, smaller beets take less time, larger more… If they are not done, simply wrap them back up and cook a few more minutes.
4. Remove from oven and put one beet on a paper towel. Trim ends (you can keep stem ends on if you like, but I find that soil and grit get trapped in there easily). Using another paper towel, rub off beet skins and discard. They should come off without any trouble. Repeat with remaining beets. Put whole beets in a bowl until ready to serve and cover with foil.
5. When ready to serve, slice or quarter beets into the size you like (or leave whole if they are small). Toss with more olive oil, additional salt and pepper to taste, and fresh dill.enjoy! :)
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