3 -medium beets
1 Tbsp -olive oil
-salt
-freshly ground black pepper
Heat oven to 375° and arrange a rack in the middle.
Rinse the beets and trim off any leafy tops. Wrap
completely in aluminum foil and place in the oven.
Roast until tender and easily pierced with a knife,
about 1 to 1 ½ hour. Remove from the oven and let
cool. When the beets are cool enough to handle,
peel using a paring knife or by pushing the skin with
your fingers. Slice the beets, drizzle with olive oil, and
season with salt and freshly ground black pepper.
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