Roasted Beets

Roasted beets are delicious and easy to fix.  My family went to visit my sister in law in Oregon this summer and she fixed these wonderful roasted beets for my birthday dinner. My kids loved picking the beets from the garden and pulling the long stems and beets from the ground. Kids will easily sample this vegetable because of its brilliant red color.

Roasted Beets:
Serves:  6

4 large beets washed and quartered
2 tablespoons olive oil
1 teaspoon of kosher salt
1/4 teaspoon of fresh pepper

Pre-heat the oven to 400 degrees.  Wash beets in cold water removing any dirt.  Trim off the top and bottoms of the beets.  Quarter the beets and place the beets in a bowl with the olive oil, kosher salt and pepper. Stir the mixture with your hands coating the beets with the oil and salt and pepper.  Line a cookie sheet with foil then place the beets on top.  Roast the beets for one hour in a 400 degree oven.  Stir the beets 2 times during the roasting process.
When the beets are done take them out of the oven to cool.  When the beets are still warm peel the beet skin off with a peeler or a small paring knife.  Peeling the skin off the beets is important because it can restrict your throat.  Place beets in a bowl and serve.