1 pound beets, tops removed and scrubbed clean
Freshly ground black pepper
Preheat oven to 425°F. Line a baking dish with a piece of aluminum foil twice as big as the dish. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt and pepper. Cover the beets with the excess foil, wrapping tightly. Roast for one hour, testing after 45 minuts by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven and let cool slightly. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or bite-sized pieces, depending on how you are using them.
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