Beets ... so good for you!

Roasted Beets - Tip of the Day
by Alexa Weibel (Subscribe to Alexa Weibel's posts)Posted Nov 24th 2009 9:00AMFiled under: Vegetables, Recipes, Tip of the Day
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Roasted beets are vibrant and flavorful tossed in salads, pastas and more. Learn how to roast them and stock them in your fridge as tasty additions to your dishes.

Roasted Beets, Carrots and Blue Cheese Rice. Photo: Delairen, Flickr.Roasting beets deepens their sweetness while softening them to a silkier texture. With a little advance prep work, you can stock them in the refrigerator and creatively throw them into a variety of dishes, but they're also delicious savored on their own.Preheat the oven to 375 Fahrenheit. After cleaning the beets, trim off the edges with a sharp knife then shave off the skin if you so choose. (This is often done for aesthetic reasons, as the skin too can be eaten, as it softens when cooked.) Place the beets in some aluminum foil and toss them with a couple tablespoons of olive oil. Season them with salt and pepper if you're so inclined, then seal the aluminum foil package.Roast the beets until tender -- depending on the size and quantity, they can take anywhere from 30 minutes to one hour. Let them cool before slicing or cubing them, depending on their culinary purpose, and then keep them in an airtight container in your fridge. The beets should keep a week or two -- though we make no promise they won't be devoured promptly!