ROASTED BEETS:

(1) Preheat the oven to 425 degrees.

(2) Cut the greens away from the beets, leaving about 1/4 inch of stems. Be sure to use the greens in salads or stir-fries. Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes.

NOTE: They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins.