This recipe is alllll mine =) I read a few recipes, like A Veggie Venture, but the recipe is simple enough that I’m not sure it matters.
Time Commitment: 10 minutes prep time, an hour in the oven
1 pound of beets (red, gold or both)
Casserole Dish (I use a 9×9 square)
Pre-heat oven to 400 F. Trim greens, leaving 1 inch of stem (this is where the nutrients are and they are darn tasty). Scrub well, cut off taproot/root hairs/etc. and arrange in casserole dish.
Drizzle beets with olive oil (I probably use 1/3 cup) and balsamic vinegar (eh, around 1/4 cup). Toss beets lightly to make sure they are evenly coated before tightly covering dish with foil.
Bake for 30 minutes then remove from oven, rotate the beets in the pan so that each side is evenly glazed, then reseal with foil and return to the oven for another 30 minutes.
Remove from oven and peel back foil, test beets with fork to make sure they are tender. If not, reseal and return to the oven for another 15 minutes. If they are nice and tender, reseal with the foil and let cool for another 30 minutes. Using a paper towel, rub the beets to remove the skins. You can serve immediately or store in the refrigerator (for best results, don’t pre-slice the beets). Enjoy!