Tonight I felt like roasting a veggie, so I scrubbed the beets, sprinkled them with kosher salt and splashed them with a little olive oil.
After 30 minutes in a 375F oven, the aroma in the house let me know they were ready. I could have let them cool for longer, but I'm trying to train my fingers to be a bit more chef-like by holding hot foods. I swear I'm not a fugitive trying to burn off my fingerprints. (Too much CSI and Food Network) I'm not even close, so I was saying "ow, ow, ow, ow" as I peeled off the skins. The beets were so deep-purply and roasty. They put canned beets to complete and utter shame. Promise me you will not eat canned beets!
I might have quartered them and had beets with blood orange sections and greens with some balsamic vinegar and olive oil....but I did not have the 2 latter ingredients. Instead I sliced them, crumbled some goat cheese on top, gave the sel et poivre grinders a turn, and drizzled a bit of olive oil. So simple and so good.