Convenient when the stovetop is crowded. Serve hot or at room temperature.
Preheat the oven to 350┬░F.
Leaving the rootlets, trim all but 1 inch of the stems, then wash:
1 pound beets
Place them in an 8 x 8-inch baking pan and add 1/2 cup water. Seal the pan tightly with foil and bake until the beets are easily pierced with a thin skewer or knife tip, about 45 minutes for small beets, 1 hour for medium, and 1 1/4 hours for large beets. Slip off the skins when ready to serve. Leave the beets whole or slice into rounds or wedges. Season with:
Salt and ground black pepper or paprika to taste
Toss with:
2 tablespoons butter, olive oil, or walnut oil
1 tablespoon chopped fresh parsley or snipped fresh chives or dill
