Roasted beets are a wonderful treat in the fall and very good for you. This recipe works well for any type of beet. If you haven't tried yellow beets, they are a bit more tart than the red variety and equally delicious.
3-4 medium sized beets feeds two people nicely
dried or fresh rosemary or oregano (about 1t for a 2-person serving)
extra virgin olive oil
pinch of sea salt
freshly ground black ground pepper
Preheat your oven to 450 degrees.
Trim the ends from the beets, reserving the greens for another dish. Scrub the beets under running water with a vegetable scrubber and pat dry. Quarter the beets (or cut in 6ths or 8ths) so they are in bite sized pieces. Place on two layers of tin foil, with the shiny side up. You want large enough pieces of foil so that you can wrap the beets in foil pouch. Cover lightly with olive oil, sprinkle a pinch of salt, a healthy grind of black pepper and either rosemary or oregano. I lightly crush the herbs in my fingers to release more of their essential oil. Both rosemary and oregano are delicious with the beets, so use what you prefer or have on hand.
Using your hands, mix the oil, herbs and seasoning through the beets so that they are well coated with oil and evenly coated. Close the foil around the beets to make a pouch. Place the pouch on a baking sheet and bake for 45 minutes to an hour until the beets pierce easily with a fork. Remove and allow to cool. Skins will remove easily with a paring knife or, if you've cleaned them well, the skins are fine to eat.
Roasted beets are great plain, in leafy green salads as well as in savory hot dishes.
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