Out, out, damned spot!

If you'd walked into my kitchen last night and seen my hands, you might have called the homicide detective at the local police station, as my hands appeared to be covered in blood. In fact, they're still a little pink this morning. The victim? Some lovely oven-roasted beets.

I hated beets as a kid. If we had them (which wasn't often, due I think in part to my protestations), they were out of a can. They had a bit of a bite to them that I just couldn't get around.

I decided a few years back that it was time to try beets for real - nice fresh ones, not the canned variety - and I loved them. I loved them so much that I decided to make them for Thanksgiving which, given the somewhat labor-intensive last-minute prep, was not the best idea I'd ever had, though they went over very well at dinner. Now I save them to make for just the two of us, or a small dinner with friends...not when I'm cooking for 16.

The reason for the pink fingers? These don't get peeled before roasting, but after. The skins slip off fairly easily, but you'll be covered with juice...and beet juice stains. Oh, how it stains. If you're particular about that, you may want to don some gloves and perhaps an apron before peeling.

Roasted Beets

1 bunch beets, approximately one pound
2 tablespoons extra-virgin olive oil
salt and pepper

Preheat oven to 400F. While oven is heating, scrub beets well; nobody likes gritty beets. Trim off tops and any dangling root ends, and wrap each beet individually in aluminum foil. Place beets in a shallow baking dish or on a rimmed baking sheet. Roast at 400F for 45 minutes to an hour, depending on size of beets.

When they are done, a skewer should pierce the beet with no resistance, and come out easily. Remove beets from oven. Allow to rest for a few minutes and then carefully unwrap them from the foil - beware of steam from the packets. Allow to cool a bit (I ran mine under a little tepid water), then carefully peel. Slice into 1/4" slices. Put sliced beets in a medium bowl. Add olive oil, salt and pepper to taste, and toss gently. Serve warm or at room temperature.