Beets can be used as a side dish or on salads cooked or raw. Fresh beets are so much better than canned. You may feel that you don’t like beets. Try a sweet, earthy, fresh one; you’ll be surprised at the difference. You can mix the colors of the beets for a more interesting looking dish.  

• 4 medium to large beets (red, yellow, or orange)
•   Salt, to taste
•   Freshly ground pepper

Preheat oven to 400°F (205°C).  Wash beets but do not peel. Wrap each one in foil and place on a baking sheet pan. Bake for 45 minutes to 1 hour or until the beets are tender when pierced with a fork or paring knife.  When beets are cool enough to handle without burning your fingers, remove the skin using a small paring knife. Slice and lightly season with salt and freshly ground pepper to taste. Serve warm or store in the refrigerator to use for salads.  

Cooking Technique For Small Beets: 

This method of cooking works best when using small beets.

Preheat oven to 400°F (205°C).

Wash beets but do not peel. Place in a baking pan with ½”-1” of water. Cover and bake until beets are tender when pierced with a fork, about 30 minutes. Remove beets from the oven. When they are cool enough to handle without burning your fingers, remove the skin using a small paring knife. Slice in halves, quarters, or cubes. Toss lightly with salt and pepper. Serve warm or refrigerate to use with salads.