This is one of my favorite ways to prepare beets. The first roasting slowly cooks the beets to perfection and then the second roasting brings out their flavor while slightly caramelizing them. Roasted beets can be used to top any salad or eaten as a simple side dish. Use any variety of beets you have on hand. Top a plate of baby arugula with these roasted beets and toss with a Champagne Vinaigrette.
Ingredients
4 medium
golden beets
end trimmed
2 tablespoons
extra virgin olive oil
¼ teaspoons
sea salt
freshly ground
black pepper