Beets?

There is a nasty little rumor going around that beets taste like dirt. Well, to those who believe that, I say either you haven't eaten dirt, or you ain't cooking the beets right! Try roasting.

Roasted beets bleed very little when cut, so they can also be used in recipes. Just remember that the dish will take on a sweet and very distinct roasted flavor.Serves 8

1 bunch beets , about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly (this will also help in getting rid of the "dirt" taste)
1 tablespoon olive oil (if roasting without foil)

Heat oven to 350 degrees. Wrap beets in foil or brush with olive oil and place in small roasting pan. Roast until beets can easily be pierced with thin knife or trussing needle, about 1 hour for small to medium beets. Cool slightly and remove skins (to avoid staining towels or getting your hands messy, cradle cooked beets in a paper towel, pinch the skin between thumb and forefinger, and peel it off); serve.

I like them with butter, salt, pepper, and if I'm feeling decadent, sour cream...mmmm...