Simply Roasted Beets

The other day, I walked through the kitchen and found a little bowl of chopped, cooked beets.  I snuck a little bite and was blown away by how simple and tasty they were.  Like HOW AM I NOT EATING BEETS ALL THE TIME!? kind of good.  

So, Cam taught me how to make beets.  He really is a genius with veggies.  

This is more a technique than a recipe.  Feel free to use it for any amount of beets - like for that 20 serving side you're planning on making for Thanksgiving next week.

If you are using different color beets, keep them separate until assembling your final dish - the colors will bleed. 

Easy Beets

some whole beets 

water

olive oil

optional aromatics like citrus peel or herbs

red wine vinegar

salt

Heat oven to 400 degrees.  Chop off the stems and tips of beets.  Place in baking dish and fill with water.  The water should reach 1/3 to 1/2 way up the beets.  (I use a loaf pan when I make beets for just us two.)

Drizzle a bi tof olive oil and add aromatics (oj is great) if using.  Cover with aluminum foil and place in oven.  Cook about one hour.  To test if beets are done, do a poke test: poke it with a cake tester or thin knife to feel if they are done.  

Uncover and rub beets in a bowl of cool water to easily remove the skins. Chop beets and toss in a generous amount of red wine vinegar.  Let sit 30 minutes at room temperature.  

Salt to taste.  These can be eaten now as a simple side dish or used as a salad component.