|Prep time||5 minutes|
|Recipe Type||Side Dishes|
These beets are a snap to make and will keep in the fridge for up to a week to add to salads, or to have as a side dish
|8||medium size beets|
|olive oil for drizzling|
If you are using large beets, they can be cut in half or quarters for better cooking. Baby beets work well in this recipe too.
Preheat oven to 450 degrees. Wash each beet and cut the end off of each. NO NEED TO PEEL! Place the beets in the center of a large piece of heavy duty tin foil. Drizzle with olive oil and sprinkle with salt. Start by folding top of foil to create a tight seal. Fold each end to seal the pouch. Remove top rack in oven and place beets on a cookie sheet on middle rack. Foil pouch will puff up, so be sure to have ample head room. Cook for 1 hour, then remove from oven. Let pouch sit until ready to use or serve.
I will often times cook these before going to work in the morning, or before bed. I simply turn the oven off and ignore the beets for hours until I'm ready to use them.