Baked Beets

Your tip for May 23, 2006 - BAKED BEETS

You'll love that baked beets are easier to peel and have a sweeter, nuttier and mellower flavor.

To bake beets, cut the top off (about an inch above the stem so the pigment doesn't run) and scrub and place them in water in a baking dish.

Cover tightly and bake until cooked through and tender - about 30 minutes at 350, depending on size. Poke with a fork to test.

Some bake them as they do sweet potatoes, wrapping them in foil and baking until cooked through.

They can also be cooked in a microwave. Wash. Cut off tops and place 2 or 3 or 4 in a into a plastic sandwich bag, zip it shut and cook beets until tender. These can be made into Harvard beets. Grated beets can be fixed with a light brown roux and a sprinkling of vinegar for a side dish.

Or, if you wish, slice thin, snip in some of the tender little beet leaves and add a tablespoon or two of sour cream for another great vegetable dish.

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