Roasted Red Beets

Larry Pfarr has made some of the most popular recipes on Twin Cities Live, and all of those recipes have used items he found at the St. Paul Farmers Market.

Preheat oven to 375 degrees

Red Beets – cleaned with leaves and stems removed.
Olive Oil
Salt
Pepper

Tear off a piece of aluminum foil large enough to wrap the beets in a package.

Set the beets on the foil.

Sprinkle the beets with the olive oil, salt and pepper.

Fold the foil in half, covering the beets. Fold all of the edges of the foil over twice to seal the package.

Put the aluminum package on a baking sheet and place the baking sheet in the oven. Roast the beets for 30 to 60 minutes. Smaller beets will require a shorter roasting time than larger beets.

Unwrap one edge of the foil and insert a knife into the center of the largest beet to determine whether it is soft and cooked completely. If the beet is still hard, re-wrap the foil and continue roasting.

Take the baking sheet out of the oven.

Slit the foil with a knife to vent the steam.

Wear food-grade disposable gloves to rub the skin off the beets, which will also protect your hands from being stained with beet juice, or use a paper towel.

Use a paring knife to cut off any skin or blemishes that remain.

Slice beets. 

Can be eaten warm or refrigerated.