roasted beets

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beets roasted vegetables

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whole, unpeeled beets

1. Put whole, unpeeled beets in a baking dish or dutch oven and put ¼” of water in the dish. Cover tightly with foil or the lid of the dutch oven and bake them until tender when stabbed with a paring knife. Usually they take 40 minutes or longer, but young beets might be quicker, depending on their size. In the fall, when the beets are bigger, they may take much longer—up to an hour and a half.
2. Remove from the oven and let them cool. When the beets are cool enough to handle, slip their skins off. Cut in halves lengthwise and then crosswise into ¼-inch thick slices, or in wedges—as you prefer.
3. If you don’t have another plan for the beets, and just want to enjoy them simply, toss them with a little red wine vinegar, olive oil, and salt. The vinegar offsets the sweetness of the beets and really brings out their best.