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Courtesy of Rachael Ray’s new cookbook, Everyone Is Italian on Sunday (Photo by Frances Janisch).
This is a dish I often make for friends because of its color, but it’s the flavors that make return guests request it again and again. If you love the combination of sweet and salty, this dish is for you.
Preheat the oven to 400°F.
Trim the beet greens, wash well, and cut into 1-inch-wide ribbons. Trim the beets, but leave unpeeled. Rub the beets with oil, season with salt and pepper, and place in a baking dish. Cover with foil and roast until tender, 50 minutes to 1 hour. When cool enough to handle, rub off the skins with a paper towel. (Rub your hands with a little oil to keep them from being stained.) Chop into small bite-size pieces (use a plastic cutting board so you don’t stain your wooden board).