I love fresh beets! Many people have only tried them canned. I suggest going half way between raw and boiled. Roast beets in their own juices to keep a crunchy consistency while enhancing the sweetness. Use these in soups, salads or in a puree with feta or cream cheese.Ingredients/Equipment:
- Whole Fresh Beets
- Tin Foil
- Oven
Directions:
- Wash and clean beets
- Leave beets damp
- Peirce skin with fork
- Cover in tin foil
- Bake in oven for 10-15 minutes
- Allow beets to cool and steam in foil
- Remove and cut into slices
- Remove skin
- Cut in to match sticks
Enjoy!
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