Just out of the oven! You can actually see the steam rising from the freshly oven roasted beets.
For beet lovers...this is a dreamy picture. But, how easy is the recipe? Pretty darn simple.
Now, if you saw my blog post from Sunday...these are the same beets that I bought at the Farmer's Market. To make these pretty little jewels don't waste time buying them in a can or a jar....buy a bunch at the Farmer's Market.
Be sure to wash the skin and trim the ends off. Next, take a vegetable peeler and take off the outside skin. WARNING! Beet juice is very, very, very RED and will dye clothes, hands and just about anything it touches. So, use gloves or wash your hands immediately after handling the beets.
Once, the skin is off the beets, with a sharp knife, carefully slice a small portion of the bottom of the beet off to create a stable and flat surface. DOUBLE WARNING! Beets are kinda hard until roasted...similar to a potato or jicama. So use a sharp knife and be CAREFUL. My advice...use a wood cutting board with a damp towel underneath to stabalize the foundation for cutting.
The next step is a personal choice...either roast them whole...or, what I like to do is cut the beet into thin slices. Place the beets in an aluminum lined pan...either deep dish or flat. Either way works.
1 cup sliced beets
1/2 cup of Baker's fine sugar
3/4 cup of apple cider vinegar (if you prefer sweeter beets, use less vinegar)
Cover the beets tightly and roast for approximately one hour until the beets are knife or fork tender. Let stand to cool and then refrigerate. Beets should last for three to four days in the refrigerator. IF THEY LAST THAT LONG!
Remember.... cooking with love, makes any recipe tastes better.
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