Roasting dramatically intensifies the flavour,texture and colour of many vegetables.It is important to remember not to pierce or cut into the beet before cooking,so leave at least an inch of stem and root on the beet when you trim them. Otherwise they will bleed away their colour,flavour and vitaminsOnce cooked and peeled,the beets are ready for use in any recipe.
8 raw medium beets
1. Preheat the oven to 350 degrees Fahrenheit
2. Rinse the beets well and trim the stem and roots,leaving 1 inch of each on the beets.
3. Wrap the beets individually in aluminium foil,place them on a baking sheet and bake until tender,about one and half hours. Remove from the oven and let it stand until cool enough to handle.Wearing rubber gloves if you dont want to dye your fingers,unwrap the beets and slip the skins off.Cover and store inthe refrigerator until ready to use.
Serve 4 to 6 in desired recipes.
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