ROASTED BEETS

SERVES 4

Roasted beets are delicious and have even more flavor than cooked beets. I especially like them served on a bed of Sautéed Beet Tops. Use any color of beets you like, such as red or gold. See the note below for baby beets.

INGREDIENTS

1-1/2 pounds medium beets, peeled and quartered

2 tablespoons olive oil

1 tablespoon minced fresh garlic

Salt and pepper to taste

Preheat oven to 375° F. Place the beets in a small roasting or baking dish in one layer. Drizzle with the oil. Add the garlic, salt and pepper. Toss to combine. Roast until fork-tender, about 30 minutes. Serve hot or room temperature.

Note: If you can get baby beets, scrub them and roast whole with the peel on. The peel is edible but, if you prefer, will slip off easily after roasting.

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