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Easy Roasted Beets

Guests always love these beautiful roasted beets. They are great hot or cold, with salads, meats or vegetarian dishes. Roasting beets mellows their flavor and brings out their natural sweetness.

Ingredients/Equipment:

an ovenproof dish or pan
and/or aluminum foil
1 pound (any color) whole beets, tops removed
a few Tablespoons of good quality olive oil
salt and pepper

Method:

Preheat a conventional oven to 375 degrees
Wash and scrub soil off beets, but do not remove stems or skins.

Pat beets dry and place on a square of aluminum foil large enough to fold into a pouch.

Pour olive oil onto beets and toss to coat, then sprinkle with a little salt and pepper.
Next close foil into a pouch by folding the top together and then the sides. This pouch should not leak, but you can put it inside the ovenproof dish for extra insurance.
Put the beets into the 375-degree oven. Depending on the size of the beets, cooking time may vary from 20 minutes to 45 minutes. You can tell the beets are almost cooked when you start to smell them.
Check the beets by piercing one with a sharp paring knife. If the knife slides in easily, but the beets are still somewhat firm they are done.
Let the beets cool before you peel them. Peeling should be easy if the beets are properly cooked, but it is still messy. Wear kitchen gloves if you don't want stained hands.
For a little extra flavor, dress the beets in salt and balsamic vinegar. Enjoy!

Unfussy Facts

Fresh fish should be firm, have clear eyes and smell like the ocean. Fish that has a fishy odor is not fresh. If your fish market smells like the beach, you're in good shape.
Unless you are shopping at a market with high turnover, avoid precut fish steaks and filets. Instead, purchase whole fish or ask that it be sliced fresh for you.