Sunday, October 26, 2014

Fresh Beets

We love beets and we especially like them roasted. I picked up a box at the Farmer's Market the other day and decided to roast them all and then keep the leftovers in the fridge. They are super easy to do. Just trim ends, scrub,  and wrap each one in foil to catch the juice. Put wrapped beets on cookie sheet or pie plate in case they leak and stick in a 400 degree oven for 1 hour and 15 minutes. Let them cool and then rub the skins off with a paper towel and slice and dice or do whatever you want with them. I added them to chopped romaine, sliced sweet onion and drizzled with Ranch dressing.

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