Roasted Beets Are the Best

I fell in love with roasted beets late in my early 30's.  

Before then I wouldn't even look at them and I wondered who would eat them.  Well my parents did and they loved them when we would go out to eat.  I just don't remember my mom ever cooking or serving them for any meal.  Hmm...

Thanks to my neighbor Bill who would grow them in his spring garden every year, and to his wife Elise who taught me how to cook them...I became in LOVE with beets!!!
Freshly plucked from the garden soil and later served for dinner...just heavenly!

Elise taught me how to prepare beets the right way...I mean her way!

 Clean them really well.

 Place beets in a dish, drizzle some oil and sprinkle some sea salt over them.  Cover dish and place in a pre-heated oven at 400 degrees for about 40-50 minutes; or until beets are tender when poked with knife.  You can also use foil to wrap beats and cook them individually like you do with potatoes.
Roasted beets taste so much better! 
Also are less messy than when you boil them...ugh!!!

Remove from oven and let cool.  When cool, the beets are easily peeled and slice.  No red beet juice all over your kitchen counter or stained kitchen sink.

We serve our beets in salads, make Borscht Soup, and my all time favorite Harvard Beets!!!
If you have any leftovers, simply freeze the roasted beets.

I hope you try roasting your beets next time!

Cooking & Crafting with J & J #71