Thursday, June 23, 2011

Roasted Beets with Butter

Last time I made roasted beets, I tossed them with red wine vinegar, and there were mixed reviews. So I thought I'd try using butter instead this time.

Olive oil
Coarse salt
Freshly ground black pepper
Dill or another herb (optional)

Preheat oven to 350 degrees F. I didn't peel the beets, and you don't have to either. Just scrub them really well. Remove any stem remnants from the tops of your beets and compost stem remnants. You can compost the roots, too, if you like. If you're using baby beets, you can just use them whole. If you've got larger beets, you'll need to cut them into chunks. Put them in a small, oven-proof dish and coat with a couple tablespoons of olive oil. Cover the dish and bake for 50 minutes or so. To test for doneness, pierce the largest beet with a knife. If the knife goes in easily, they're done. Slice them and toss with a little butter. Add salt and pepper to taste. Sprinkle with dill or another herb if you like.

These were very tasty. No mixed reviews this time--everyone liked them and gobbled them up. I think Steve liked them best of all. Apparently beets in butter are better.

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