Roasted Beets

I am in love with roasted beets. They are so simple to make and so incredibly delicious. I buy a bunch every few weeks and enjoy them all to myself because Pete hasn't developed a taste for them. I am quiet and in another place when I eat them fresh out of the oven. And cold, after a few days in the fridge, they make the perfect mid-day salad. This is in my regularly rotation so I thought I'd share with you all.

Buy one or two bunches of beets. Cut off stem and leaves and rinse in cold water. Place each beet in a piece of foil that when rolled/folded will cover the entire beet. Roll it up and make sure there's no place for steam to escape. (The water from the rinsing creates just the perfect amount of steam in your foil packet.) Plop in the oven at roast at 350 until your home starts to smell just lovely.

Using a clean kitchen towel (no worries, even white is fine) put the little guy fresh out of the oven in your hand and peel down the sides. When you're done peeling them all rinse your towel with some warm water and soap. Within a few minutes all the color will be gone from your towel. I promise.

Cut one or two of the roasted beets into quarters. Drizzle with good olive oil and nice sea salt. They are delicious as so, and get even better when dressed with chunks of good blue cheese or gorgonzola (the stronger the cheese the better the pairing). Roasted pecans or walnuts are fun if you're feeling fancy. This is amazing solo and gorgeous for a dinner party on simple white plates.

Put the rest of the beets in the fridge and enjoy in a day or so with some of your leftover blue cheese. This is how I just enjoyed this week's beets. I thought about taking a photo while eating but they were gone too fast!