Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long. Preheat your oven to 400°F. and line the bottom of a rimmed baking sheet with foil. Tightly wrap each beet in aluminum foil to s…  | dawn April 30 | Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long. Preheat your oven to 400°F. and line the bottom of a rimmed baking sheet with foil. Tightly wrap each beet in aluminum foil to seal and arrange the beets on the baking sheet. Bake for 1 hour or until the largest beet is easily pierced. Unwrap the beets. Cool and Prepare Beets – I recommend gloves 😉 Allow them to cool to room temperature, and then trim the roots and peel the skins- they should peel right off, super easy. Slice them into wedges if used in salad. Or store in refrigerator for later, up to 3 days. Good in smoothies, too 😋 | | | |  | You can also reply to this email to leave a comment. | | | | |
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