First beets from my garden, ready for roasting. Varieties here are Red Sangria, Golden and Chioggia, grown from Jewel-Toned Beets from Renee’s Garden. Candi the dog is waiting excitedly, as she knows the beet greens will go into her dog food!
To roast beets: Wash well and trim, leaving 1 inch of stem. Place in foil pouch, tightly seal, and roast at 425° for 45-60 minutes, until tender when pierced with fork. Cool, then slip off peels.
