Perfect Roasted Beets
Selma Morrow shares how she prepared the dish in our November issue
1 bunch beets
1. Preheat oven to 400
2. De-stem beets. Scrub the bulbs and dry.
3. Wrap each bulb in heavy duty foil. Place directly onto the oven rack and roast until tender, 45 minutes to 1 ¼ hours depending on size.
4. Allow to cool and peel. Skins should come off easily. If not, peel use a paring knife.
Photograph by Cedric Angeles
Illustration by Peter James Field