If beets with greens are purchased, store them separately. Cut off the greens, leaving 2 inches of stem on roots. Wrap well and store greens a few days, and roots a few weeks, in the refrigerator. Credit: C.Cancler
- If beets with greens are purchased, store them separately. Cut off the greens, leaving 2 inches of stem on roots. Wrap well and store greens a few days, and roots a few weeks, in the refrigerator.
- Scrub beetroots with a brush under cold running water to remove surface dirt.
- Place beet(s) on a piece of foil large enough to wrap them completely. Add a big pinch of salt and a drizzle (1 teaspoon) olive oil or vegetable oil. Wrap different size beets separately so that you can remove them when tender.
- Place foil-wrapped beets on a baking sheet (to catch any drips) and roast at 400'F for 30-40 minutes, or until tender when pierced with a sharp knife--pierce the foil to test the beet.
- Remove tender beets from oven and allow to cool until comfortable to handle, 30 minutes or more. Unwrap and peel the beet using a paper towel to rub the skin off, or a small knife to scrap the beetroot clean.
- Early in the season (July in Seattle) beets are small and come with lots of leafy greens attached.
- Chiogga beets are also called "candy cane" beets due to their red and white stripes and sweet flavor.
- Beets come in a variety of colors, including purple and orange, as well as red, white, and striped.
- Beets can be round or elongated like giant, fat carrots.
- Large beetroots are available through winter in farmers markets.
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