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First, don't attack the skin and root before cooking! Just like our bodies, the skin holds in color and nutrients, so be gentle and leave it intact until after it's cooked. The same goes for the root -- removing it will leave a hole, so leave a little bit attached until the cooking process is complete.
Second, don't ignore the greens! They can be just as delicious as the red bulb they're attached to, and ideal for salads like this one and this little number. Beets: They're what's for dinner.
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7-30-2009 @11:15PM Warren Bobrow said... I roast my beets (Yellow and red mixed) low and slow in a convection oven all day at 250 degrees until they give up their secrets.
http://www.wildriverreview.com/wrratlarge/?tag=warren-bobrow
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