Baked Beets

Directions

Baked Beets

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Potatoes are often baked in their skins, with or without wrapping in foil, but this cooking method is also excellent for many other roots and tubers. Here, beets are baked in foil. Turnips, rutabaga, and salsify are also excellent baked like this. For even cooking, choose vegetables of equal size. Once baked, peel the vegetables or serve in their skins.

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4 beets, preferably the size of a baseball

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Olive oil for drizzling

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1. Preheat the oven to 400°F (200°C). Trim all but 1in (2.5cm) from the stem of each beet, then wash thoroughly and dry well. Drizzle some olive oil over the beets and rub it on evenly, then sprinkle them with coarse kosher or sea salt. Wrap individually in foil.

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2. Place in a shallow roasting pan and bake in the middle of the oven until tender, about 45 minutes. Test for doneness with a fork; It should come out easily. Remove from the oven and set aside until cool enough to handle.

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3. When the beets have cooled, peel away the skins using a paring knife (wear disposable gloves to prevent your hands from being stained with beet juice).

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4. Slice the beets, and season with salt and pepper to taste. Serve warm or cool.

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Source: The Cook’s Book Concise Edition

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From Nov. 1st-30th, 2007, BakeSpace members who purchase the book The Cook’s Book Concise Edition at Dk.com and enter the code bakedk in the coupon code box will get 20% off the popular new cookbook.

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