Behold the beautiful beet! Such knobs of dark and mysterious beauty, we shall capture their hearts, just as they romance the tastebuds of all beet lovers.

Before getting started, turn the oven to 375F/190C.

We're doing to deal with the beet bulbs and the beet greens separately.

First, scrub-scrub-scrub the beet bulbs themselves. Clean them under running water, rubbing the skins with your fingers to brush off any stubborn grit, paying special attention to all the rough parts where the stems sprout out and to the "tail".

But be gentle! Don't scrub the beets too hard, otherwise the barrier of the skin will weaken and if it does, liquid and flavor will leak out during roasting.

While you're washing the bulbs. give the greens a quick rinse too.

Hahaha, it really does suck, I’m out.

Rub the beet skins with your fingertips, they will slip right off! A knife can help with any resistant bits.

So that's all there is to it! You've roasted a big panful of beets and from now on, quick beet dishes are just a few minutes away because the cooking is already done.

hehehe......... again, learn by doing.
Never cooked a beet, so can't comment on that.

btw...

Been cutting out red meat from my diet. Feeling really good!

Chicken and fish? still need that protein.