Baked Beets

Everyone SHOULD love fresh beets.....they're a snap to bake.....and they end up tasting sweet as candy!  I'm lucky enough that I've got beets growing in a big ass pot in my backyard.....you can't get any fresher than that!  I've got to warn you though.....there's one teensy weensy side effect that you need to be aware of....if you eat enough of these little delights, then don't be surprised a few hours later that you find yourself peeing a whimsical shade of pink!  With that bit of info out of the way.....on to one of the simplest recipes you'll probably find on this blog.....

Baked Beets
adapted from The Hayday Cookbook

You'll Need

• Beets

Preheat your oven to 300°.

The trick is to keep the beets from bleeding!  After washing off all the dirt, you must leave the roots intact, and cut off all but two inches of the stalk on the top.

You can either place the beets in a baking dish and cover the dish tightly with foil -or- place the beets on a sheet of heavy-duty foil and wrap them up tight.  NOTE:  If using large beets, add a little bit of water to the baking dish or foil package.

Bake the beets for at least one hour.  You can tell when they are done when the skins loosen, or are easily pierced with a fork.

Remove from the oven, and let them sit for about 5 minutes until they can be handled.

When cool enough to handle, cut off the root and stalk ends.

I like to run tap water over the beet while rubbing the skin with my fingers till completely removed.

You can serve them whole or sliced, warm or chilled.....Enjoy!!!