Judy Melnotte picked up on my article where I mentioned roasting vegetables. Here's what she added:
"Roast whole beets are super and easy. Just wash and trim around the tops and bottoms.(No need to
peel.) Place in a covered Pyrex dish, add about 1" of water, and roast at 350 for about an hour. Serve with the greens sauteed in oil."
That way, I would guess, you avoid getting your fingers dyed magenta - the beet color takes a lot of scrubbing to remove. Usually I wrap the beets in foil so I don't need to touch them much, but as I then peel them when done, red fingers ensue.
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