Published on October 26th, 2011 | by Jeannie Moulton1
It’s nearly that time of year when my grandmother begins pickling beets again…
Beets are something I grew up with, particularly my grandmother’s pickled beets. Pickled beets are OK, but since moving to England, I am coming around to roasted beets.
They have a nice, comforting and sweet taste and are easy to make.
How to roast a beet
It’s very simple, but just takes a little bit of time.
Preheat the oven to 400F.
Start by cutting most of the stalk off and washing the beet. You don’t have to peel it. The skin comes off very nicely after roasting.