Baked Or Roasted Beets

Let's Cook

1. Step 1.

   Place in an 8-inch square baking pan: 1 pound beets, stems trimmed to 1 inch

2. Step 2.

   Add ½ cup water to the pan. Cover tightly with foil and bake until the beets are easily pierced with a thin skewer or knife tip, about 45 minutes for small beets, 1 hour for medium, and 1 ¼ hours for large beets.

3. Step 3.

   Slip off the skins and leave the beets whole or slice into rounds or wedges. Season to taste with: Salt and black pepper

4. Step 4.

   Toss with: 2 tablespoons melted butter, olive oil, or walnut oil

5. Step 5.

   Optionally, increase the oven temperature to 425°F, return the beet rounds or wedges to the oven, and roast until nicely browned around the edges, 10 to 15 minutes. Sprinkle with: 1 tablespoon minced parsley, chives, or dill; Lemon juice or red wine vinegar to taste