Adapted from Martha Rose Shulman, New York Times
Ingredients:
- Beets
Make It:
Preheat the oven to 425 degrees.
Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast for about 40 minutes. They’re done when they’re easily penetrated with the tip of a knife.
Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins.
Enjoy as is, dress them with a vinaigrette, or serve warm with butter. I did them this way (with butter) for Thanksgiving, and they were awesome.
