…or whatever
scrub beets
place on foil and drizzle with water, olive oil, salt and pepper
wrap
roast beets 400°F for 50 minutes or so
cool
peel with a paper towel
store inna jar in the fridge
take out a beet
slice in a dish
drizzle with vinegar or lemon juice
drizzle with olive oil
salt
pepper
eat with a fork
yum
got some nice fat carrots?
same deal
beets in foil just out of the oven
roasted beets, these are formanova or cylindra
peel with a paper towel... with luck, the skin will come off in one piece
composed salad of chioggia beets, tokyo turnips, snap peas
roasted beets and carrots
eats for one 
DAMN YOU! Its 4:14 and I am hungry for a snack, but, (a) do not have any beets in the house, and (b)have to leave for a meeting in 45 minutes. This snack requires planning. I will plan to do it another day (YUM)
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I usually marinate my cooked beets and keep them on hand to use as in a salad or as a side dish. I dice the peeled beets and marinate with olive oil, balsamic vinegar, a little salt & pepper and either dill or basil. This keeps in the frig for a long time.
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I usually marinate my cooked beets and keep them on hand to use in a salad or as a side dish. I dice the peeled beets and marinate with olive oil, balsamic vinegar, a little salt & pepper and either dill or basil. This keeps in the frig for a long time.
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Pam,
Thanks for your comment. I will try that with my next batch. The lovely thing about leaving the beets “naked” is they arrive at any preparation ready to take on flavor for that use.
I love comments. Thanks.
And I love the frequency and quality of your comments.
Marcus
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Nothing better than needs ready for the eating. O
I like your presentation and Pam’s marinates.
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