Roasted Beets

4 beets
1 Tbs olive oil (optional)
1 Tbs balsamic vinegar (optional)
1/4 cup shelled walnuts (optional)
1/4 crumbled goat cheese (optional)
salt & pepper to taste

Pre-heat oven to 400. Scrub beets and cut off root and greens. If beets are larger than baseball size, you can cut them in half again. Score them with a knife or fork, wrap in tin foil, place on a cookie sheet (to catch any beet juice that might otherwise leak out into your oven), and roast for 60-75 minutes. Let cool. Skins should easily peel off of fully cooked beets. Use a spoon if needed to help push back the peel. Yes, your hands are going to turn pink Wash frequently to avoid staining. (side note: your hands aren’t the only thing that could become discolored when eating beets… )

Dice or slice beets, drizzle with oil and vinegar, crumble nuts and cheese over the top, season with salt and pepper, and enjoy! I think beets are delicious plain too. The above accoutrements are for your pallet’s extra pleasure.

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