Oven Roasted Beets

I LOVE beets and until recently (thanks to mother-in-law!) thought they were very difficult to make. I make these in my toaster oven in the summer when I don’t want to have my oven going for an hour.

All you really need are beets and tin foil. Salt, pepper and olive oil are optional.

VERY simple directions:

Preheat oven to 400 degrees. Take as many beets as you have/need (when I make beet and tomato salad I use 2-3) and scrub off any dirt. Cut the tops and long root end off and put them on a long piece of tin foil. Add salt and pepper to taste and drizzle with olive oil (all optional). Fold the tin foil around the beets to make a little pouch. Put the pouch in the oven for 45 minutes to an hour, or until the beats are tender (you can poke them with a fork). Depending on how much you trust your pouch-making skills, you might want to put a baking sheet under the pouch to catch any drips. Once tender, take the pouch out and let it cool. When the beets are cool enough to handle, pull the peel off of the beets (should be easy).


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