175 degrees C). Wash the beets thoroughly, leaving the skins on
racked black pepper. Toss the beets in the remaining 2 tbsp
.
For the roasted beets:
Place the beets in a sheet
About 10 mins before the roasted beets are done, add steak, spring
large mixing bowl, toss beets with oil and salt to
/3 cup.
Scrub beets. Wrap each beet in Reynolds
Quarter the beets if they are large, if
egrees F.
Trim the beets, leaving the root and about
00b0 F.
Place the beets in a small ovenproof pan
Position rack in lower third of oven; preheat to 450\u00b0F
Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
200 degrees C).
Rub beets with olive oil, season with
egrees.
Carefully scrub the beets clean trimming off the leaves
25\u00b0.
Place the beets in a baking dish, and
Wrap each colour of beets in separate foil.
Sprinkle
cup each of the beets and carrots for the dressing
Wash the beets and potatoes, and cut the
egrees Fahrenheit.
Place the beets in a large mixing bowl
nd add 10 of the roasted garlic cloves. Pour the hot
Option #1/Boiled Beets: Rinse and top and tail (
Bring to a boil: water, vinegar, spices & sugar.
Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
Store in fridge for 3-4 days, then enjoy.