Beets are nature's well-kept secret. So many people haven't even tried beets, or they've only tried pickled beets (ain't nobody got time for that)... and they don't know what they're missing!

Beets make me smile all over... they're like candy, but from the ground.

WARNING: BEETS (especially red beets) HAVE THE ABILITY TO DYE YOUR ENTIRE OUTFIT, COUNTER-TOP, AND FINGERS A BRIGHT COLOR AND SIMULTANEOUSLY DESTROY YOUR HOPES AND DREAMS. WEAR AN APRON. DON'T DYE UNEXPECTEDLY.

To roast beets, pre-heat your oven to 350 degrees Fahrenheit. Simply top and tail the beets (save the beet greens for another recipe!) and sprinkle with olive oil and salt and pepper. 
Create a pocket of aluminum foil for the beets as if they're little babies being tucked in to bed (except that you're actually going to bake them alive).
Depending on how large and dense they are, put them in the oven for about an hour. You'll know they're ready when they are easily pierced by a fork.

At this point, you'll have to take off the beets' outer skin (this sounds torturous if you're still personifying the beets as babies in your head like I am). Usually I'll rinse the beets under cold water to cool them enough to hold in my hand comfortably, and then just use my thumb to peel off the outer skin. It should peel off easily.
Now they're ready for consumption!! You can slice them up and throw them into a salad cold, use them as a veggie to go alongside chicken or beans, eat them on top of crackers or sliced bread, or stick lollipop sticks in them and serve them as candy dessert!! And you can never say that you don't like beets ever again.
Eat your greens,
and your reds and your goldens and your oranges and your yellows and your purples (the ones from the ground),

B
 





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