Roasted Beets

Beets are one of those foods that beg to be rediscovered. Roasting your own beets is a satisfying, easy task that tends to wow people. When you buy your beets from a farmer's market, you'll frequently have the option of buying them with the greens on top or without. If you keep the greens, you can wash and chop them, then saute them in olive oil, salt and pepper.

Roasted beets taste nothing like those watery things from a can.

Ingredients
1 or 2 large beets for each serving
olive oil
salt

How To
Preheat the oven to 375 degrees. Scrub each beet well and cut off the top and bottom. Place the beet in the center of a square of aluminum foil. Sprinkle with salt and olive oil and wrap the beet in foil. Arrange in a pan and place in the oven for 45 minutes.

Remove from the oven and let cool slightly. Once the beets are cool enough to handle, peel the beets by rubbing them with a damp paper towel. The skin should come off easily. Rinse in cool water and serve warm or cold.