Beets are wonderful roasted, but do not mix them with other, lighter root vegetables such as parsnips, rutabagas or turnips, since the beet juice will tend to make the other vegetables red.
- 1 pound beets
- 3/4 cup water
- Freshly ground black pepper
Preheat the oven to 375 degrees.
Scrub the beets but do not peel. Trim the greens, if still attached, but leave at least 1 inch of the stem still attached. (Otherwise the juices will leach out and stain whatever they come in contact with.)
Place the beets and the water in a baking dish, cover tightly and bake until cooked through, about 30 minutes for a medium beet.
Adapted from "Vegetarian Cooking for Everyone," by Deborah Madison (Broadway, 1997).
Tested by The Washington Post.
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