Roasted beets taste wonderful either warm or cold. They are delightful tossed in a salad with blue cheese.
- Servings: 6
Source: Annual Recipes 2003
- 5 to 6 medium beets (about 2 pounds)
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons coarse salt
Preheat oven to 450 degrees. Trim stems and roots from beets. Place on parchment-lined foil, drizzle with olive oil, and sprinkle with salt. Close foil into a packet. Transfer to the oven, and roast until tender, about 1 hour. Remove from oven; let cool slightly, and then slip off skins.