A Higher Beet, Fresh From The Market

The vacuum-packed, shelf-stable cooked beets are not much better.
A little water in the bottom of a tightly covered roasting pan essentially steams them in the oven.
It’s a pity they don’t sell already cooked beets at farmers’ markets here in the United States as they do in France, fairly asking to be sliced and dressed.
You’ll know they’re done just as you do with potatoes, when a paring knife slips in easily — it usually takes a little over an hour.
I know I’m not the only one who grew up on waterlogged canned beets, which definitely predisposes a person to dislike the vegetable.

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