I have to admit that beets are one of my favorite vegetables...but I realize that not everyone likes them--including my husband.  That is, until he tried my beets!  Fresh oven-roasted beets are fabulous and much easier to make than they sound.

Here's how to prepare Roasted Beets:
1. Start with fresh beets either traditional purple/red ones or golden beets with the leaves still attached.  Look for small to medium beets up to 2 inches in diameter. 

2. Wash beets well and trim the leaves and stem leaving about 1-2 inches of stem still attached but do not peel.

3. Place beets in a large pan 13x9 and drizzle beets with olive oil, salt and pepper. 

4. Roast uncovered in a 425 degree oven for 50-65 minutes.  Larger beets will take longer. 

5. Let beets cool in the pan, and peel with a small knife and discard the skins. Serve at room temperature.

Here's the recipe to showcase those beautiful roasted beets.  It tastes even better than it looks!  Check out this lovely photo and try it at home:

Beet and Orange Salad

2 navel oranges
2 roasted red beets
1 package Mesclun Salad mix with herbs

Dressing

2 tablespoons olive oil
3 tablespoons wine vinegar
1 garlic clove, crushed
salt
pepper

1.  Peel 2 navel oranges with a knife so that there is no pith showing.  Cut cross-sectional round slices.

2. Cut cross-sectional round slices of roasted beets so they mimic the size of the orange slices.

3. Fill a shallow bowl with mesclun salad and herb mix.  Around the outer edge of the bowl, place a slice of orange, then a beet slice, followed by another slice of orange and beet to make an alternating ring around the bowl.  Retain a few slices for the center. 

4. Prepare dressing and drizzle over the entire bowl.  Enjoy.

For more beet recipes on EatBetterAmerica, try Roasted Beet Salad or Anise-Scented Balsamic Beets.