Diary of an Inconsistent Cook #47: Easy Baked Beets (#eatyourveggies)

I like beets.

I don’t like peeling raw beets or having my fingers red stained for days because I never have gloves handy when I pick up beets, so they get baked whole like potatoes.   Save the greens for tossing in salad or soup.

I bake my beets at around 375F to 400F for about 30 to 45 minutes depending on the size (just like my bacon).  When a poke with a fork or knife goes through easily they are done.   Peel them after a shock of cold water.  The skin slips right off if pushed with fingers or knife.

Done!

Cube, slice, dice, chop or jullienne.  Pickle, season, toss in a salad, or eat them as is.   They become even more sweet, in my opinion, when cooked this way.

Lazy cooking is smart cooking!

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