ROASTED BEETS

I love beets no matter how they are prepared, but roasting them, as in this recipe, intensifies the flavor. Use any color of beets you like, such as red or gold. See the notes below for roasting baby beets. If you purchase beets with the greens attached, serve the beets on a bed of Sautéed Beet Tops, which is linked below. With or without the tops, roasted beets make a quick, easy, healthy and delicious side dish.

INGREDIENTS

• 1-1/2 pounds medium beets, peeled and quartered
• 1 tablespoon 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.

Notes: 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. If you have never worked with red beets, be aware of the fact that the juice will turn anything red. As a matter of fact, it is used as a natural, edible food dye. It is not a problem, but you should protect your clothing and work surface, as well as your hands, rinsing any stains immediately.