Serves 4-6
1 large bunch of beets (any kind), washed with tops and tails removed
2 tablespoons butter (you could substitute olive or walnut oil if you do not eat dairy)
Sea salt, to taste
Freshly ground pepper, to taste
Big handful of fresh herbs (thyme, basil, parsley, oregano, etc.,), washed, dried and chopped
1-2 teaspoons fresh lemon juice or mild vinegar like champagne or white balsamic
1. Preheat the oven to 350 degrees F. Place the beets in a shallow baking dish and add half a cup of water to the bottom. Cover tightly with aluminum foil and place in the oven.
2. Bake for 30-45 minutes (cooking time will depend on the size of the beets you're using), until beets are soft when poked with a fork. Remove from the oven and let sit, uncovered until cool enough to handle. Slip the skins off and remove any roots or tough pieces left over from the tops with a knife, then slice to whatever thickness and shape you desire.
3. Toss with the herbs, butter, salt, and pepper then sprinkle a squeeze of fresh lemon juice or vinegar of your choice. Taste and adjust the seasoning as needed. Serve warm or at room temperature.
