Cut off the root and stem ends, peel and spread thin slices on a roasting pan, then mist or brush with extra virgin olive oil. Roast at 400° F for 25 to
30 minutes. Drizzle with balsamic vinegar. Or, shred peeled beets with a cheese grater and sauté in extra virgin olive oil with minced garlic until tender. Spoon warm beets over a bed of radicchio and garnish with cracked black pepper and chopped walnuts.
You can also serve them cold in this beet soup for an easy lunch or dinner starter. Make recipe >>