Note: this piece first appeared in the April 2008 issue of Clark Wellness ForkBytes.
Serves 2 to 4
2 large beets
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Preheat the oven to 350°F.
Bring a pot of water to a boil. Add the beets and blanch briefly, until skins are loose, 3 to 5 minutes. Remove the beets and immediately plunge them into a bowl of ice water. Peel and cut into bite-sized pieces.
Place the beets in a roasting pan in a single layer. Toss with the olive oil, salt, and pepper. Cover with foil and place in preheated oven. Roast for 30 minutes, then remove the foil. Bake an additional 20 minutes or until beets are tender. Adjust seasonings and serve.
