Printed for personal use only

Perfect Roasted Beets

Selma Morrow shares how she prepared the dish in our November issue

Ingredients:
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

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