Roasted Beets

Yes, I know, I never liked them when I was a child/teenager/college student either--but the beets I grew up with were of the sickly sweet "Harvard" variety ... a grisly mix of vinegar, sugar and cornstarch that were just, well, awful is about the best I can come up with. Like Brussels Sprouts and Blue Cheese, beets deserve a second taste when you're "old enough to appreciate," and this recipe for Roasted Beets is a favorite even with my children: the finished result has a great balance of that great roasty taste, with a little kick from the onion, garlic and olive oil. So, in that spirit, I encourage Matt and all my other beet hating friends to at least try this....besides, they're good for you!

Roasted Beets With Onions and Garlic

Serves 4 as a side dish

Ingredients:

2 pounds whole beets
1 large onion (red, white or yellow)
2 cloves garlic
1/4 cup olive oil
Salt and pepper to taste

Preheat oven to 425 degrees

Stem and peel the beets, then cut them in half, then cut them in 2-inch wedges--you want them the same size so they cook evenly. (NOTE: Peel beets when they're dry, it's much less messy and a whole lot easier.)

Peel and cut onion into approximately same size chunks as the beets.

Roughly chop garlic.

Combine beets, onion and garlic in bowl, toss with olive oil, salt and pepper to taste.

Transfer to roasting pan/sheet large enough to accommodate them in a single layer.

Roast for one hour, or until tender, turning once or twice during that time.

A GREAT ADD-IN: My family loves roasted vegetables, so I frequently add an equal amount of chopped carrots to this. And if you like an herbal kick, go ahead and stir in some freshly chopped rosemary at the end.....