I love fresh beets prepared just as though you were doing potatoes; boiled, drained, then salt pepper and butter. Yum-yum!!!
I prefer to roast them which saves all that precious juice. Leave about 1/2"-1" of the tops on and leave the root on, otherwise the beet will bleed. Wrap in Aluminum Foil and roast at about 350°F (or higher is possible) for about 60 minutes. Check for doneness. A knife should enter with no resistance.
Remove from the oven and let cool enough that you can handle them. Wearing cloves (unless you want to be caught "red handed"), cut off the tops and bottoms and then use paper towel to wipe off the skin or peel using the edge of a paring knife.
Slice or dice and enjoy.
Remove from the oven and let cool enough that you can handle them. Wearing cloves (unless you want to be caught "red handed"), cut off the tops and bottoms and then use paper towel to wipe off the skin or peel using the edge of a paring knife.
Slice or dice and enjoy.
thats exactly how my mother prepared her beets to be served at every Sunday family dinner
I've never roasted beets, but I think I will try it. I've always boiled them. Once cooled, I add a couple tablespoons of Red Wine Vinegar, 1 tablespoon of extra virgin olive oil, and minced garlic. It's a great side dish. But yeah, they stain bad, so you need to be careful!